Fajita Lettuce Wraps with Fried Rice Balls

I came up with this twist on Chicken Fajitas to have something lighter to serve with the Fried Rice Balls. They have ground chicken in them instead of sliced chicken breast and are served in bibb lettuce instead of tortillas. I served the lettuce wraps with Tomatillo salsa (see recipe in this blog), sour cream, and Queso Fresco a mexican cheese found in the International section of the grocery store.

Fajita Lettuce Wraps

Ingredients

Serves 4

1lb ground chicken

1 red bell pepper diced

1 yellow onion diced

1 packet fajita seasoning

2 Tbs water

1 head bibb lettuce

Sour cream

Salsa

Queso fresco

Directions

Heat a pan over medium and when hot add the ground chicken. Cook and break up with the back of a spoon to crumble until cooked through about 5 minutes. Add the red bell pepper and onion and cook until semi soft, about 5 more minutes. Add the water and fajita seasoning and cook an additional 2 to 3 minutes until evenly coated with sauce.

Serve with the bibb lettuce, salsa, sour cream, and queso fresco.

Fried Rice Balls

Ingredients

Serves 4

1 package prepared Rice a Roni Chicken Fajita Rice Mix

4 eggs divided

1 cup water, divided

1 package (12 count) yellow corn taco shells

1/2 cup bread crumbs

1/2 grated Parmesan cheese

2 cups vegetable oil

Salsa

Directions

Prepare the rice mix according to the package directions. Place in the fridge when complete to cool, about 25 minutes.

Beat 2 eggs with 1/2 cup water and place in a shallow dish.

Place the taco shells in a food processor and pulse until evenly ground. Combine with breadcrumbs and place in a second shallow dish.

Combine cooled rice (about 4 cups) with the remaining 2 eggs and 1/2 cup parmesan cheese in a large bowl, mix well. Form into 1 inch balls. It is important you keep the balls small or else they will fall apart when fried. Roll the balls in the egg mixture. Transfer to the crumb mixture and roll to coat evenly.

Heat the oil to 375 degree in a medium saucepan over medium high heat. Place the balls carefully into the hot oil. Cook 1 to 2 minutes until golden brown, turning to cook evenly. Remove with slotted spoon. Drain on paper towels.

Serve rice balls with salsa. Sprinkle with additional parmesan cheese.

Serve with salsa.