It is no secret that I have been working out at a local Get In Shape For Women studio for 10 months. I feel better...my high cholesterol problem is no more...and I have dropped 20 pounds, give or take a few. In addition to cardio and strength training, part of the transformation process is making smarter food choices, with a nod to low or lower carb menus. This has been my greatest challenge...but I make more beneficial choices now and if I have something that has more complex carbs than I need, I work a little harder the next time I go to GISFW!
With Cinqo De Mayo coming up this weekend, I thought I would develop a low carb alternative to tacos or burritos. These lettuce wraps have all the right flavors, and I think the lettuce provides a nice crunchy balance to the spicy chicken filling. Enjoy!
Cinqo De Mayo Chicken Lettuce Wraps
2 large servings or 4 small servings
Ingredients
1 pound boneless chicken breast or thighs 1 head Butter or Boston lettuce, leaves separated
2 tsp. Mexican Chili powder 1 avocado, peeled and sliced
½ tsp. garlic powder 1 cup cherry tomatoes, halved
½ tsp. onion powder 1 small red onion, thinly sliced
¼ tsp. ground cumin ½ cup chopped cucumber
Sea salt and black pepper, to taste 2 tbsp. chopped cilantro
2 tbsp. Coconut oil 1 lime cut into wedges
½ cup mango, cubed Plain, low-fat Greek Yogurt
Method
Slice chicken into ¼ inch strips.
Toss the chicken in a bowl with chili powder, garlic and onion powders, cumin, salt and pepper, coating the meat thoroughly. Cover and set aside to marinate for 10-15 minutes.
In a non-stick skillet, over medium heat, melt the coconut oil until shimmering.
Add in the chicken, cooking for 8-10 minutes, stirring occasionally, until chicken browns slightly and is cooked all the way through…no pink!
Serve the chicken in the lettuce leaves, garnishing with your choice of avocado, tomato, onion, cucumber, mango and or cilantro. Squeeze some lime juice over the top.
Too spicy? Add a dollop of plain, non-fat Greek yogurt for a cooling touch!
Enjoy with a Mint-Watermelon Martini serves 6
4 cups cubed watermelon, seeds removed 1/2 cup fresh mint leaves
1/2 cup fresh lime juice zest from 1 lime
1 cup Ketel One Vodka 1/4 cup Cointreau
2 tsp. Stevia or Agave syrup
Garnish: mint leaves, small diced watermelon cubes, twists of orange peel
In a blender or food processor, combine the watermelon, mint, stevia and lime zest. Process until smooth.
Using a sieve , strain the puree into a gallon pitcher. Add lime juice, vodka and Cointreau to the pitcher and stir. Add 2-3 cups of ice.
To serve: place a tablespoon of diced watermelon in the bottom of a chilled martini glass. Carefully pour in the Watermelon martini. Garnish with a mint leaf and orange peel twist!
¡salud!
