Chicken Taco Lettuce Wraps
- Time: 25 minutes
- Servings: 3
- Serving Size: 6.0 ounces
- Stage: Post-recovery
INGREDIENTS:
- Chicken thighs, skinless and boneless, uncooked - 240 grams or 8.5 ounces
- Taco seasoning - 1 tbsp
- Olive oil - 1/2 tbsp (7 grams)
- Tomato, red - 1 medium (125 grams)
- Red onion - 1/4 medium (38 grams)
- Cilantro, chopped fresh leaves - 1 1/2 tsp (3 grams)
- Jalapeño - 1/2 medium (7 grams)(optional)
- Lime, juice only - 1/4 medium (11 grams)
- Sea salt - 1/4 tsp
- Romaine lettuce, whole leaves - 6 leaves (120 grams)
INSTRUCTIONS:
- Season the chicken thighs with the taco seasoning.
- Place a large pan over medium heat. Once hot, add the olive oil and things. Cook for 5-6 minutes on each side or until fully cooked (no longer pink). Turn off the heat and transfer to a clean cutting board. Let cool for 1-2 minutes and then chop.
- For the pico de gallo: Chop the tomato, red onion, cilantro, and jalapeño. Add to a bowl and mix together with the lime juice and sea salt. Set aside.
- Add the chicken to the lettuce leaves and garnish with pico de gallo. You can use two lettuce leaves per wrap to give it a steady base. Serve and enjoy!
*Note: Divide equally by the listed number of servings. Store the chicken, pico de gallo, and lettuce separately. Stays fresh in the refrigerator for 3-4 days.
NUTRITION FACTS per serving:
- Calories 145
- Protein 18 grams
- Carbs 7 grams
- Fat 5 grams
- Fiber 2 grams
- Sugar 3 grams
- Iron 9% DV
- Calcium 3% DV
- Sodium 20% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: You can also chop the romaine lettuce and have this recipe as a salad!
Tags: dairy-free, soy-free, gluten-free, high-protein, gastric sleeve, vsg, bariatric, diet, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.