DR. NATASHA TURNER ND'S BLOG

Lettuce Fajita Wraps

Posted August 21, 2018

3 tablespoons extra virgin olive oil

3 large boneless skinless chicken breasts OR tempeh

chili powder, cumin, oregano, paprika,

red pepper flakes, turmeric

to taste

I medium jar of salsa (sugar free)

8 cloves of garlic, minced, divided

1 white onion, chopped

1 small zucchini, cut in strips

1 large red bell pepper, cut in strips

1 large yellow or orange bell pepper, cut in strips

1 romaine or Boston Lettuce, separated into leaves

 

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 pepper, minced

1 garlic clove, minced

3 tablespoons fresh line juice

1/4 cup shopped fresh cilantro

 

Avocado crema:  in the bowl of a food processor, combine the avocado, yogurt, lime juice, cilantro and desired amount of garlic. Blend until smooth, set aside. 

 

Pico De Galo: In a medium bowl, combine the tomatoes, onion, jalapeno, garlic, lime juice, and cilantro; set aside. 

 

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. Enjoy!

 

Protein 26.7g / Carb 23.5g / Fat 13.5g / Fibre 3.9g

Filed under: Recipes

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