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  • HOME
  • PRODUCTS
    • Turkey Product Overview
      • Fully Cooked Turkey
        • All Natural/NAE
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        • Select Slicing & Shaving
        • Pre-Sliced Turkey
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        • Signature Turkey Roasts
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      • New Chicken Products!
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Chicken Lettuce Tacos

chicken sandwich

Here’s a healthy, delicious alternative to fried tacos! This recipe makes four servings (costs are figured on a per-serving basis).

Profit Potential

Menu Price:
$9.95
Turkey Cost:
$0.75
Other Ingredients:
$2.57
Total Costs:
$3.32 (33%)
Gross Profit:
$6.63

Ingredients

CHICKEN

1 lb.

Fully Cooked No Antibiotics Ever Chicken Breast (#99650)

MARINADE

2 tbsp.
Honey
2 tbsp.
Olive oil
1/4 cup
Fresh lime juice

1 tbsp.

Chopped garlic

2 tbsp.

Chopped fresh cilantro

2 tsp.

Chili powder

1 tsp.

Ground cumin

BLACK BEAN SALSA

1 cup

Canned black beans, drained and rinsed

1 ear

Fresh corn, grilled or boiled and cut off the cob

1/2 cup

Diced vine ripe tomatoes

1/4 cup

Diced red onion

1 tbsp.

Chopped fresh cilantro

1 tbsp.

Fresh lime juice

QUINOA

3/4 cup

Quinoa

1 1/4 cup

Water

1 tbsp.

Olive oil

1/2 tsp.

Chili powder

1/2 tsp.

Ground cumin

OTHER INGREDIENTS

1 each

California avocado, sliced

8 each

Butter leaf lettuce cups

4 oz.

Cotija cheese, crumbled

Directions

STEP 1
Place chicken, honey, olive oil, lime juice, chopped garlic, chopped cilantro, chili powder, and ground cumin into a gallon zip lock bag. Seal bag and massage until well mixed. Refrigerate at least 1 hour, the longer the better, up to overnight.
STEP 2
Preheat grill to med-high heat. Sprinkle both sides of chicken evenly with sea salt and black pepper. Grill approximately 8-10 min per side until nicely crusted and internal temperature of thickest part of chicken reaches 165°F. Always use a meat thermometer to determine the temperature. Cool 5 min, slice chicken into 1/8 inch thin slices, set aside lightly covered.
STEP 3
Place quinoa, water, olive oil, chili powder and ground cumin in a pot and bring to a boil, reduce to low simmer and cover. Simmer 15 min, remove from heat and let sit covered for 5 min. Fluff with a fork and season with sea salt to taste.
STEP 4
In a mixing bowl stir black beans, corn, tomatoes, onions, cilantro, and lime juice together and season with salt and pepper to taste.
STEP 5
Take 8 butter lettuce leaf cups and place them on a platter. Place a heaping tablespoon of quinoa in each cup. Divide sliced chicken evenly among lettuce cups. Top each cup with black bean salsa, an avocado slice and crumbled cotija cheese.

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