Who ever said you need a tortilla to make a great tasting taco? Our cool, crisp Romaine Heart leaves serve as a refreshing wrap for this delicious Italian-style filling which can be eaten just like the traditional version…right out of your hand!

Ingredients

1-18 oz. package Topless Salad Quickies™ Romaine Hearts
2 cups shredded cooked chicken
2 tsp. fresh squeezed lemon juice
2 T prepared pesto
3 T chopped marinated sun-dried tomatoes, drained
½ cup chopped artichoke bottoms*

3 T toasted pine nuts

Parmesan cheese, grated

Directions

Wash romaine leaves and pat dry. Set aside 6 larger outer leaves. Thinly slice the remaining romaine leaves to resemble shredded lettuce. Set aside.

Place the cooked chicken in a large mixing bowl; sprinkle with lemon juice and toss to coat evenly. Add pesto, sun-dried tomatoes, artichoke bottoms, pine nuts and 2 T Parmesan cheese; mix to blend well. Add shredded romaine to chicken mixture and stir until all ingredients are well blended. Spoon chicken filling into each of the 6 Romaine Heart shells. Sprinkle each with Parmesan cheese and serve. Yields 6 servings.

* Purchase artichoke bottoms in the canned vegetable section of your local grocery store.

Growers Express

Growers Express Recipes

Romaine Heart Tacos Italiano

Ingredients

3 T toasted pine nuts

Directions

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