I was looking at the calendar for this month and saw that today is the mother of all Taco Tuesdays. It is National Taco Day!
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Mexican is one of my favorite cuisines, but with my gluten sensitivity, I feel my best when I stay away from dairy, flour, and corn products. This means that cheese and tortillas are out of the picture. No worries!
I have found a way to still enjoy tacos and get more veggies in my diet. Enter the lettuce wrap!
This recipe for chicken tacos replaces the tortillas with lettuce wraps. I have also swapped the cheese for avocado to replace that creamy fat consistency. To get some extra gut-healthy nutrients I have added nutrient-rich red cabbage and lime.
This recipe uses an easy homemade recipe that my sister came up with. You’ll be eating in no time at all!
Do I have your mouth watering? Want to make your taco vegilicious? Check out the recipe below:
Chicken Lettuce Taco Wraps
Ingredients
- 1 lb Organic chicken breasts diced
- 1 cup 1 cup shredded red cabbage (1/8 of 2 lb cabbage)
- 4 large Romaine lettuce leaves
- 1 medium Tomato diced
- 1 medium Yellow onion diced
- 1/4 cup Cup water
- 1 medium Avocado peeled and sliced
- 1 tbsp Olive oil
- 1 small Lime cut into four wedges
Taco Seasoning
- 1 tsp Garlic Powder
- 1 tsp Cumin
- 1 tsp Cayenne pepper
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp ground black pepper
Instructions
- Take the diced chicken and place it in a bowl with a lid
- In a medium bowl place the taco seasoning, water, and mix well
- Pour the taco mixture on top of the chicken, cover, and shake well to evenly coat the chicken
- Let the chicken marinate in the taco mix for 30 minutes in the fridge
- While the chicken is marinating get out a skillet put to the side.
- Wash the tomato and cabbage and pat dry.
- Take a cutting board and dice the tomato, onion, and cabbage, and set aside.
- Cut the avocado in half then peel off the skin of one side. On the other half there will be a pit. De-pit the other half of the avocado then peel off the skin. Once you have peeled both sides cut it long ways so you have thin slices
- Wash the lettuce leaves and let them dry on a dish towel.
- In a skillet place the oil and heat gently for a minute
- Pour the chicken mixture in the pan and cook until the chicken is fully cooked through (make sure there is no pink). Remove when it is cooked
- In the same pan add the cabbage, and saute until soft.
- Place a lettuce leaf on a plate and add a handful of chicken pieces.
- Garnish with tomato, onion, cabbage, avocado, and lime juice. Fold up and serve