Chicken Taco Lettuce Wrap
Gluten Free: undefined
2-1-2-1 Meals: undefined
MAKES: serving
Ingredients
1 lb ground chicken, 98% lean
2 tsp olive oil
1 cup cauliflower rice
1 cup kidney beans, cooked
1 Tbsp chili powder
1 Tbsp cumin
1 tsp ground coriander
1 tsp smoked paprika
Salt & pepper, to taste
1/2 tsp crushed red pepper
1/2 cup cucumbers, diced
1/2 cup carrots, shredded
1/4 cup green onions, chopped
4-6 romaine leaves
1/4 cup plain Greek yogurt
1/4 cup salsa
Hot sauce, for flavor (optional)
Fresh cilantro, chopped (optional)
Directions
Place a large skillet over medium heat and add 2 tsp olive oil.
Add ground chicken, chili powder, cumin, coriander, paprika, pepper flakes, salt and pepper. Stir occasionally to cook evenly.
Allow the chicken to finish cooking and then add cauliflower rice and kidney beans. Mix and heat through.
While the cauliflower rice and beans are heating up, prepare the lettuce wraps.
Spoon the cooked mixture into the lettuce wraps evenly. The number of lettuce leaves used depends on how full you want each wrap to be. If you want a more filled wrap, use 2 leaves per serving. If you don't want the wrap super full spread the mixture into 3 leaves per serving.
Top each wrap with cucumbers, shredded carrots, greek yogurt, green onions, and salsa. Optional garnishes: freshly chopped cilantro and/or hot sauce for added flavor.