Mexican Chicken & Avocado Lettuce Wraps

Mexican · 30 min · Chicken · gluten-free, low-carb, high-protein, paleo

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Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 large avocados
• 1 large tomato
• 1 small red onion
• 1/4 cup cilantro
• 8-10 leaves Lettuce leaves (romaine or butter lettuce)
• 1 lime
• 2 tbsp olive oil
• 1 tsp each spices (cumin, paprika, garlic powder, chili powder)

Method

1. Season the chicken breasts with cumin, paprika, garlic powder, chili powder, salt, and pepper.
2. Heat 1 tbsp of olive oil in a skillet over medium heat. Cook the chicken until browned and cooked through, about 8-10 minutes. Let rest, then shred with two forks.
3. While chicken cooks, dice the tomato, red onion, and chop cilantro. Slice avocados and squeeze lime juice over them to prevent browning.
4. In a bowl, combine diced tomato, red onion, cilantro, avocado slices, and a squeeze of lime. Mix gently to make a fresh salsa.
5. Warm the lettuce leaves slightly if desired, and set them on serving plates.
6. Divide the shredded chicken among the lettuce leaves and top with the avocado salsa.
7. Serve immediately, garnished with additional cilantro or lime wedges if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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