Lettuce cups are a fun and portable way to make typical “wraps” a little more nutritionally significant! I get bored with regular salads, and definitely wanted something easy to grab and go for work, so these lettuce cups are the perfect choice! They’re packed with protein and are very low-carb, which is perfect for those days when you may want a little more carbs for another meal! (Like when I have oatmeal for breakfast)
Also included: an easy creamy avocado dressing recipe!
Servings: 6
Calories per serving: 228 (338 with dressing)
Protein per serving: 38g (40g with dressing)
Carbs per serving: 7g (10g with dressing)
Ingredients:
20 oz boneless skinless chicken (about 3 breasts)
½ head lettuce (I used Iceberg for more crunch)
1 white onion
1 bell pepper
3 cloves garlic
1 container cherry tomatoes
½ can low-sodium black beans
½ cup shredded cheddar
½ cup salsa
Southwest spice mix for marinating (recipe included)
Dressing of choice (I choose a homemade creamy avocado dressing! Recipe included!)
Southwest spice mix (for marinade):
2 tablespoon olive oil
1 teaspoon chipotle chili powde
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chili powder
Creamy avocado salad dressing:
1.5 Avocados
Juice of 1 lime (or lemon)
¼ cup fresh cilantro
1 teaspoon cumin
1 teaspoon chipotle chili powder
⅛ cup olive oil
2 cloves garlic (minced)
Salt & pepper to taste
*To make dressing: combine all ingredients in a food processor/blender and pulse until smooth consistency!*
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Directions:
1. Combine southwest spice marinade ingredients in a large plastic bag, and add chicken. Let marinate for at least 4 hours.
2. Remove chicken from bag and place in slow cooker on high for 4-6 hours OR place in Instapot with ½ cup low-sodium chicken broth and cook on high pressure for 15 mins.
3. While chicken is cooking, dice peppers and onions and mince garlic. Spray pan with olive oil spray and place on stovetop over medium-high heat. Sauté pepper, onion, and garlic for about 8 mins, stirring constantly.
4. Shred chicken and scoop about ½ cup (about 2 oz chicken) into each leaf of lettuce. Top with peppers & onion mix, black beans, tomatoes, cheese, salsa, and dressing of choice. Enjoy!
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