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

Ingredients

1 head Romaine lettuce
2 cups shredded cooked chicken
2 tsp. fresh squeezed lemon juice
3 T Christopher Ranch prepared pesto
1/4 cup chopped marinated sun-dried tomatoes, drained
1 small jar marinated artichoke hearts, drained

¼ cup toasted pine nuts

Parmesan cheese, grated

Directions

Wash romaine leaves and pat dry. Set aside 6 large 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 hearts, pine nuts and 2 T Parmesan cheese; mix to blend well. Add shredded romaine (2- 3 cups) to chicken mixture and stir until all ingredients are well blended. Spoon chicken filling into each of the 6 large Romaine lettuce leaves. Sprinkle each with Parmesan cheese and fold to resemble a taco. Yields 6 tacos.

Capurro Marketing, LLC
Growers, Packers & Shippers of Quality Fresh Vegetables
For more delicious recipes, please visit us at www.capurromkt.com

Growers Express

Growers Express Recipes

Romaine Tacos Italiano

Ingredients

¼ cup toasted pine nuts

Directions

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