GRISELDA’S CHICKEN ENCHILADA WRAP

 
 
PetiteRomaineEnchiladWrap
 

ingredients

1lb Boneless Chicken Breast

1 Can Enchilada Sauce

10-20oz Cauliflower Rice

Green Onions

1 Can Black Beans

1 Bunch Cilantro

Pacific Petite Romaine

Roma Tomatoes, diced

Avocado, diced

Lime, wedged

 
 
 
 

instructions

  1. Place chicken breasts and enchilada sauce in an Instant Pot on high for 10-15 minutes.

  2. Remove chicken from Instant Pot, leaving the sauce.

  3. Add riced cauliflower, green onions, and black beans to pot, and cook for 2 minutes.

  4. Return chicken to pot, add 1/4 cup cilantro, and stir to combine.

  5. Place chicken mixture in Pacific Petite Romaine lettuce leaf.

  6. Top with tomatoes, avocado, and a squeeze of lime.

  7. ENJOY!