Chicken Fajita Lettuce Wraps
Learn how to put a twist on your Taco Tuesday to make these healither Chicken Fajita Lettuce Wraps. This fajita mixture is so good that you won't even miss the tortillas or cheese.
Ingredients
Chicken
- 3 chicken breasts sliced or cubed
- pinch salt + pepper
- ¼-⅓ cup Trader Joe's Aleppo Sauce
- 4 cloves garlic minced
- 2 tsp Ancho Chili Powder
- 1 tsp dried oregano
- 1 tsp cumin
Fajita Vegetables
- 1 tbsp avocado or olive oil
- 1 orange bell pepper sliced
- 1 yellow bell pepper sliced
- 1 small onion sliced
- Trader Joe's Chili Lime Seasoning
Fajita Base & Toppings
- Butter leaf lettuce
- 1 packet Seeds of Change Spanish Style Rice optional
- ¼ cup non fat plain Greek yogurt
- 1 tbsp Cholula Chipotle hot sauce
- avocado slices
Instructions
- Slice or cube chicken and set into a medium sized bowl. Season with salt and pepper.
- Add Aleppo sauce, minced garlic, Ancho chili powder, dried oregano, and cumin. Stir ingredients together until chicken is evenly coated. Set aside and let the chicken marinate while you prepare and cook the vegetables.
- Slice vegetables. Heat 1 tbsp avocado or olive oil in a cast iron skillet and add vegetables to the skillet. Add chili lime seasoning and stir to combine. Cook vegetables until translucent and they begin to brown on the edges. Remove and set aside.
- Add 1 tbsp avocado or olive oil. Add chicken to the same skillet and cook for 4-5 minutes on each side until chicken begins to brown and sauce thickens into a glaze.
- While chicken is cooking, cook the rice, wash and pat dry lettuce, and make the chipotle sauce by combining the Greek yogurt and hot sauce. Set aside until ready to plate.
- Return vegetables to the pan and cook chicken fajita mixture for 1-2 minutes. Turn off heat.
- Grab a big leaf of lettuce and set on plate. Scoop 1-2 tbsp rice on top of the lettuce. Add a scoop of chicken fajita mixture. Add a scoop of chipotle sauce on top. Serve with lime wedges and avocado slices.
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