Lettuce wraps are one of my favorite ways to take whatever random protein I have in the refrigerator and turn it into something delicious and handheld. The crunch and freshness of lettuce wrapped around this spicy chicken is a fun change of pace from Buffalo wings.
PREP TIME
10 minutes
COOKING TIME
5-10 minutes
YIELD
2 large
or 4 small servings
1 lb boneless, skinless chicken thighs
2 teaspoons chipotle powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Sea salt and black pepper to taste
2 tablespoons coconut oil
1 head of butter lettuce
(or other variety)
1 avocado, sliced
1/2 cup cherry or grape tomatoes, halved
2 tablespoons chopped green onions
NIGHTSHADE FREE?
Toss the chicken in the spices with just garlic and onion powder, omitting the chipotle powder and tomatoes.
FODMAP FREE?
Omit the garlic, onion powder, avocado, and green onions; garnish with cilantro instead.
CHANGE IT UP
Have a favorite hot sauce? Substitute 1 tablespoon in place of the chipotle powder, garlic powder, and onion powder.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Slice the chicken thighs into 1/4-inch strips. Toss the chicken in a mixing bowl with the chipotle powder, garlic powder, onion powder, sea salt, and black pepper.
In a skillet over medium heat, melt the coconut oil, and then place the chicken thighs in the skillet. Cook for approximately 5-10 minutes, turning occasionally until the chicken is white all the way through.
Serve in lettuce cups, and top with sliced avocado, halved cherry or grape tomatoes, and chopped green onions.
