Lettuce fajita wraps

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  • 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


  1. 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)
  2. 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

  1. 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

  1. In a medium bowl, combine the tomatoes, onion, jalapeno, garlic, lime juice, and cilantro.
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