Thursday, January 22, 2015

Chicken Fajita Lettuce Wraps

Chips & salsa, warm tortillas, rice and beans oh my! I sure do love a good dinner at a tasty Mexican restaurant. However, those types of dinners may be good, but not necessarily good for the waistline. When I'm home and I'm craving a little Mexican flavor, I turn to this low-carb chicken fajita recipe. I came across this on Pinterest one day, made a tweak or two and my taste buds fell in love.



Simply slice some green bell peppers and an onion. Rinse a package of fresh mushrooms and drain. Cut boneless skinless chicken breasts into small thin pieces and add to a warm skillet coated with olive oil. Toss in the peppers, onions and mushrooms with the chicken and stir in a fajita packet according to the directions. (I will admit...the mushrooms I used in the photo were out of the can, but only because I didn't have fresh ones at the time.) They did the job, but I highly recommend using fresh!


While the chicken mixture is cooking begin working on the avocado cream. Slice open one avocado and take out the pit. Scoop the avocado into a mixing bowl. Add non-fat plain greek yogurt, fresh lime juice, salt to taste and mix well.


Once the chicken has fully cooked, remove from heat. Place a few pieces of butter lettuce on a plate and fill with the chicken fajita mixture. Top with salsa and the avocado cream.


The avocado cream really makes this dish. The flavor of the avocado is there with a sour cream like texture. Between the salsa, the seasonings and the avo cream, I promise you won't miss the tortilla, cheese, beans or rice.


Chicken Fajita Lettuce Wraps
(Serves 2 with 3 lettuce wraps each)
Ingredients
3 Boneless Skinless Chicken Breasts
1 Head of Butter Lettuce
2 Green Bell Peppers (sliced)
1 Onion (sliced)
1 Package Fresh Mushrooms
1 Ripe Avocado
1 5.3oz Container of Nonfat Plain Greek Yogurt (I use Oikos)
1 Lime
1 Packet of Fajita Seasoning Mix
1 Jar of Salsa
Salt

Instructions
1.       Slice green peppers and an onion into strips.
2.       Rinse fresh mushrooms and drain in a colander.
3.       Slice chicken into long thin strips.
4.       Heat olive oil in a skillet on medium heat. Add peppers, onion, mushrooms and chicken.
5.       Pour in the packet of Fajita seasoning mix and add ¼ cup of water (according to packet directions.)
6.       Let the mixture simmer until the chicken has cooked fully through.
7.       While the chicken is cooking, slice an avocado in half, remove the pit and scoop out the inside into a mixing bowl.
8.       Add one small cup of non-fat plain Greek yogurt to the avocado.
9.       Slice a lime in half and squeeze the juice into the mixing bowl.
10.   Mash the ingredients together until mixed well. (add salt to taste)
11.   Rinse the butter lettuce leaves and plate. Top the lettuce with the chicken mixture, a dollop of avocado cream and a spoonful of salsa.



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