(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!

Ingredients

• 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

Directions

1. Heat coconut oil in skillet until melted.
2. Sauté onion in skillet for 2 minutes; then add garlic.
3. Add peppers and sauté for 2-3 minutes until they reach desired tenderness.
4. Add cooked chicken and sweet potato until warm (or add whatever else you have to bulk up the wrap mix –like black beans).
5. Season with salt, cumin and cayenne pepper.
6. 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!?