(Gluten Free, Dairy Free | Paleo-Friendly) Let’s be clear. This recipe should be titled something more like ‘A light guide to throwing yummy things in lettuce leaves,’ but that’s just too long (and not that alluring). I really love tacos -so substituting tortillas with lettuce leaves when I can’t find proper corn tortillas (or other gluten-free tortillas) is a great shout that also happens to be low-carb. Winning all around!
- 1 tbsp coconut oil (or butter)
- 1 onion, chopped
- 2 cloves of garlic, mashed and minced
- 3 peppers (I used red and orange)
- Whatever else is in your fridge- there are no rules here! (I had leftover roast chicken and sweet potatoes from my Rosemary Date Chicken recipe so I threw those in –it was awesome).
- 1 tsp kosher salt, or to taste
- 2 tsp ground cumin, or to taste
- 1/4 tsp cayenne pepper, or to taste
- 1 head of lettuce
- Salsa, coriander (cilantro) and diced avocado to top lettuce wraps
- Heat coconut oil in skillet until melted.
- Sauté onion in skillet for 2 minutes; then add garlic.
- Add peppers and sauté for 2-3 minutes until they reach desired tenderness.
- Add cooked chicken and sweet potato until warm (or add whatever else you have to bulk up the wrap mix –like black beans).
- Season with salt, cumin and cayenne pepper.
- Cut off lettuce leaf and open. Put a few tablespoons of skillet mix into lettuce leaf and top with salsa, coriander (cilantro) and diced avocado.
Tip: I prefer just a simple head of lettuce to use for the wraps, since it has the most surface area, but I’ve been known to use romaine lettuce if that’s what I have around as well. Don’t have a green big enough to act as a wrap? Just throw the ingredients atop some kale/spinach/whatever you have about and make into a salad. The ideas are endless so go crazy! I mean, look how YUM it is for being so simple!?