Chicken Lettuce Taco Wraps
Spice up your Tuesday with tacos! This recipe offers a tasty gluten and dairy free way to enjoy tacos
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