I have a photo but cannot find it...I will post it when I find the right SD card!
Southwestern Lettuce Wraps
1 pound chicken breast, boneless and skinless and cut in small pieces
2 tsp garlic cloves, minced
1 tsp onion powder
1 tsp cumin1/2 tsp red pepper flakes (less or none for mild heat)
1/2 tsp celtic sea salt1/8 tsp chipolte powder
1/4 C water or protocol chicken broth
1/4 C fresh cilantro, chopped
squeez of fresh lemon
12 or more romaine or bibb lettuce leaves
Heat a large saute pan to medium high heat. Add 2 teaspoons water or broth to the hot pan and add the chicken. Cook the chicken for about 3 - 4 minutes, stirring occasionally. Add the garlic, onion powder, red pepper flakes, cumin and chipolte powder and cook for an additional 3 - 4 minutes. Stir in the water or broth and cook for a minute or until heated through. Stir in cilantro and a squeeze of lemon juice. Measure out your 3 ounce serving and serve in lettuce leaves.
Note: This would be excellent with any meat. Thin sliced sirloin, shrimp, fish tacos... If your too busy, pop the stuff in the slow cooker and it will be done when you get home! Or use the ingredients as a marinade and grill for great flavor. Top your wraps with some thin sliced granny smith for a nice sour crunch.
Phase 3/4: Replace the cooking water/ broth with oil or butter. Replace the 1/4 C water/ broth with tomato sauce or crushed tomatoes. Replace the onion powder with thin sliced onion and add bell peppers. Top with cheese, cultured sour cream and homemade salsa.