Mexican Chicken Bean Stir Fry over Crisp Lettuce & Tortillas Recipe

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Mexican Chicken Bean Stir Fry over Crisp Lettuce & Tortillas
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  1. Tortillas - Step one. In a medium non-stick pan, add 2 tablespoons of the vegetable oil and bring to medium high to high heat. You want the oil bubbling lightly so when you put the tortilla in, it cooks and doesn't just sit soaking up the oil. You can just dip a corner of the tortilla in and if it bubbles - it is hot enough. Another trick is to dip the end of a wooden spoon in - if it bubbles around the spoon, it is hot enough. It takes literally 10-15 seconds per side. Just lightly golden brown. Remove to a plate lined with a paper towel. Just let them cool. They are done.
  2. Chicken - Don't use the oil from the tortillas, just toss it. In that same pan on medium high to high heat, add 1/2 tablespoon of the oil - season the chicken with salt and pepper on both sides and add to the hot oil. Let the chicken cook 2-3 minutes on one side until golden brown and then stir and flip. The chicken will take no longer than 7-10 minutes. You want it golden brown, but don't over cook it, you still want it tender. Remove the chicken to a small plate lined with foil. I use foil because I can just wrap up the chicken and keep it warm while I finish the dish, and there are no dishes to clean up.
  3. Vegetables - To that same pan, add the remaining 1/2 tablespoon oil and again, medium high heat. Add the jalapeno, red and green bell peppers, onion and garlic. Cook 3-4 minutes until the peppers and onion are soft. Add in the beans, corn and mix well to combine. Stir the taco seasoning with the broth or water in a small cup to mix first before adding to the dish, and then add to the vegetable mixture. Add the chicken back in along with the cilantro and bring to medium high heat until everything is well combined and everything is warm.
  4. Serve - To each plate, I add 1 tortilla, top with 1 1/2 cups chopped lettuce, and then the warm chicken and bean stir fry. Finish with 1/4 cup cheese (per plate) and scallions. Personally, I would top each with a dollop of the sour cream and salsa, but I have learned to just put the salsa and sour cream on the side. ENJOY, this somewhat healthy remake Mexican salad.
  5. Note: you could easily skip the cheese, and even use low fat sour cream; and bake the corn tortillas if you want, but overall, this is a pretty healthy, very hearty salad. This also can be served without the lettuce and just corn chips on the side, but I love it served as a salad. It is just a very hearty salad.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 780.36 Kcal (3267 kJ)
Calories from fat 430 Kcal
% Daily Value*
Total Fat 47.78g 74%
Cholesterol 157.55mg 53%
Sodium 867.41mg 36%
Potassium 734.67mg 16%
Total Carbs 50.4g 17%
Sugars 10.94g 44%
Dietary Fiber 5.77g 23%
Protein 38.26g 77%
Vitamin C 51.3mg 85%
Vitamin A 0.9mg 30%
Iron 18.5mg 103%
Calcium 321.8mg 32%
Amount Per 100 g
Calories 171.05 Kcal (716 kJ)
Calories from fat 94.25 Kcal
% Daily Value*
Total Fat 10.47g 74%
Cholesterol 34.53mg 53%
Sodium 190.13mg 36%
Potassium 161.04mg 16%
Total Carbs 11.05g 17%
Sugars 2.4g 44%
Dietary Fiber 1.27g 23%
Protein 8.39g 77%
Vitamin C 11.2mg 85%
Vitamin A 0.2mg 30%
Iron 4.1mg 103%
Calcium 70.5mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.8
  • 21

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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