Ingredients
-
3 tablespoons extra virgin olive oil
-
3 large boneless skinless chicken breasts or tempeh
-
8 cloves garlic
-
1 white onion
-
1 small zucchini
-
1 large red bell pepper
-
1 large yellow or orange bell pepper
-
1 head of romaine or Boston lettuce, separated into leaves
-
Chili powder, to taste
-
Cumin, to taste
-
Oregano, to taste
-
Paprika, to taste
-
Red pepper flakes, to taste
-
Turmeric, to taste
Avocado crema
-
1 avocado
-
1 cup plain 0% fat Greek yogurt
-
3 tablespoons fresh lime juice
-
1/4 cup chopped fresh cilantro
-
1-2 garlic cloves, minced
Pico de Gallo
-
2-3 large vine ripened tomatoes. diced
-
1 white onion, diced
-
1 jalapeno, minced
-
1 garlic clove, minced
-
3 tablespoons fresh lime juice
-
1/4 cup chopped fresh cilantro
Directions
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chicken and sprinkle with the spices of your choice; stir fry until the chicken is no longer pink. Add the salsa and 6 cloves of garlic and cook until chicken is cooked through, set aside. (For Tempeh just heat)
- In a separate skillet, heat 2 tablespoons of the oil over medium-low heat. Add the onion, zucchini, bell peppers, remaining 2 cloves of garlic, and the spices of your choice, cook for 5 minutes, until tender crisp. Wrap the chicken or tempeh mixture, vegetables, Avocado crema and Pico de gallo in lettuce leaves. A tasty starchy carb free recipe for hot Summer nights.
Avocado crema
- In the bowl of a food processor, combine the avocado, yogurt, lime juice, cilantro and desired amount of garlic. Blend until smooth.
Pico De Galo
- In a medium bowl, combine the tomatoes, onion, jalapeno, garlic, lime juice, and cilantro.
