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- 3 oz chicken breasts
- 2 tsp cocounut oil
- 1 tsp himalayan salt
- 1/2 tsp ground tumeric
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground ginger
- das ground pepper
- 1/4-1/2 tsp red pepper flakes optional
- Diced Peach
- 1/8 avocado diced
- 2 tblsp diced onion
- 3-4 mint leaves minced
- small lime juiced
- butter lettuce
- cilantro to taste
- lime juice to taste
Ingredients
Chicken Wraps
Lettuce Wraps
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1. Heat a dutch oven over medium heat with 2 teaspoons of coconut oil.
2. Combine the seasonings, and rub the seasonings over the chicken breast.
3. Place the chicken in the heated pan, and cook on each side for 2 minutes.
4. Place the lid on the dutch oven, reduce the heat to medium-low and let cook until the chicken is no longer pink, about 10-12 minutes. If the pan is too dry at any point, reduce the heat.
5. Transfer the cooked chicken to a pan and let rest for 3-5 minutes.
FOR THE LETTUCE WRAPS:
1. Combine the peach, avocado, onion, mint and lime juice in a bowl.
2. Separate the butter lettuce leaves. Dice the chicken.
3. Fill a leaf with diced chicken, peach avocado salsa and any vegetables of your choosing.
4. Drizzle with lime juice, and garnish with fresh cilantro.