Chicken Taco Lettuce Wraps + Creamy Avocado Sauce for Clean Eating Nights!

Looking for something light and SUPER tasty for Dinner tonight?!!!  

Well, here you go…packed with fresh Summertime flavors & cooks up fast!

I marinated my chicken for just about an hour and threw the wraps together in 20 minutes….GO…GO…GO…Makes about 4 servings
Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1.5 Tbsps taco seasoning
• 2 cloves fresh garlic, minced
• 2 Tbsps avocado or olive oil, divided
• 8 leaves Romaine or butter lettuce, rinsed and dried
• 1 cup cherry tomatoes, sliced
• 1/4 cup green onions, thinly sliced
• 1/2 cup organic corn kernels, fresh or frozen – thawed

Creamy Avocado Sauce:

• 1/4 cup loosely packed cilantro
• 1 very ripe avocado
• 1/4 Greek yogurt
• 1 Tbsp raw honey
• 1 clove fresh garlic, minced
• 3 fresh limes, juiced
• sea salt and freshly ground black pepper, to taste

Instructions:

1. In a glass container with a lid, or Ziploc bag place chicken, 1 Tablespoon of the oil, minced garlic, taco seasoning, a pinch of sea salt and pepper.
2. Stir to combine and coat chicken well, and allow to marinate for a minimum of 30 minutes, up to 6 hours refrigerated.
3. Heat the remaining tablespoon of oil in a large skillet over medium-high heat.
4. Add in chicken pieces and stir until cooked through and golden brown, about 6-8 minutes.
5. Place all of the avocado sauce ingredients in a food processor or blender and pulse until creamy.
6. Layer lettuce wraps with chicken, and top with tomatoes, corn, and green onions, as shown.
7. Drizzle with creamy avocado sauce and enjoy!

 RachelIn a glass container with a lid, or Ziploc bag place chicken, 1 Tablespoon of the oil, minced garlic, taco seasoning, a pinch of sea salt and pepper.

Stir to combine and coat chicken well, and allow to marinate for a minimum of 30 minutes, up to 6 hours refrigerated.Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add in chicken pieces and stir until cooked through and golden brown, about 6-8 minutes.Place all of the avocado sauce ingredients in a food processor or blender and pulse until creamy. Layer lettuce wraps with chicken, and top with tomatoes, corn, and green onions, as shown. Drizzle with creamy avocado sauce and enjoy!

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Chicken Taco Lettuce Wraps + Creamy Avocado Sauce

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite sized pieces
• 1.5 Tbsps taco seasoning
• 2 cloves fresh garlic, minced
• 2 Tbsps avocado or olive oil, divided
• 8 leaves Romaine or butter lettuce, rinsed and dried
• 1 cup cherry tomatoes, sliced
• 1/4 cup green onions, thinly sliced
• 1/2 cup organic corn kernels, fresh or frozen - thawed

• Creamy Avocado Sauce:
• 1/4 cup loosely packed cilantro
• 1 very ripe avocado
• 1/4 Greek yogurt
• 1 Tbsp raw honey
• 1 clove fresh garlic, minced
• 3 fresh limes, juiced
• sea salt and freshly ground black pepper, to taste

Instructions

1. In a glass container with a lid, or Ziploc bag place chicken, 1 Tablespoon of the oil, minced garlic, taco seasoning, a pinch of sea salt and pepper.
2. Stir to combine and coat chicken well, and allow to marinate for a minimum of 30 minutes, up to 6 hours refrigerated.
3. Heat the remaining tablespoon of oil in a large skillet over medium-high heat.
4. Add in chicken pieces and stir until cooked through and golden brown, about 6-8 minutes.
5. Place all of the avocado sauce ingredients in a food processor or blender and pulse until creamy.
6. Layer lettuce wraps with chicken, and top with tomatoes, corn, and green onions, as shown.
7. Drizzle with creamy avocado sauce and enjoy!

4.21

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