OK so I've shunned the lettuce wraps for a long time now with the notion of, y'know what? If you're not gonna eat the damn bun then don't order a damn burger! But then I tried a lettuce wrapped burger at my favorite burger joint, along with my happy hour gal pals all watching out for our summer figures, and it wasn't so bad. OK it was really good and I didn't feel bloated after. Then I tried an Asian version at a friend's house - diced chicken lettuce wraps - and I stuffed my face full of them.
So I have a gorgeous garden rampant with lettuces and thought, what the hell. Let's jump on that bandwagon. And lettuce taco wraps were born. Even my kids ate them, ok? They're a little messy though, especially if you don't have hearty enough lettuce. I'd recommend romaine.
So here's what you need:
Big leaf lettuce (I tried butter, but romaine works better)
1 cup cooked quinoa
package diced chicken breast
1/2 onion chopped
2 cloves garlic chopped
1 can Rotel tomatoes
1 can black beans, drained
1 can mexican corn, drained
Cayenne, cumin and chili powder
diced green onion
Saute the chicken with onion and garlic in oil, seasoning with about a tsp. cumin, cayenne and chili powder as you cook. Some salt.
Be cooking the quinoa in another pot.
When the chicken is about done, add in the beans, corn, tomatoes, then the cooked quinoa and mix altogether. Fill the lettuce wraps, garnish and BAM! TACOS.
Guacamole sauce for an extra treat: puree (I use my Nutri-Bullet) about a cup Greek yogurt with the avocado. Season with some cumin, cayenne & chili powder. Put the puree in a baggie, nip the corner, and squeeze onto the tacos!