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Wednesday, February 2, 2011

Southwestern Lettuce Wraps

Something spicy to warm you up during this week of cold and winter mayhem!  Where are you right now?  Somewhere warm and sunny?  Somewhere that is supposed to be warm and sunny but is cold and blistering?  Holed up in your house with 2 feet of snow against your front door?  Mother nature sure is grumpy this week, there was no shadow today so spring I will see you soon!  Happy Groundhog's Day.
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 cumin
1/2 tsp red pepper flakes (less or none for mild heat)
1/2 tsp celtic sea salt
1/8 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.


  1. P4 for the last couple days before R2 so I am going to make these P4 version! Then R2/P2 will enjoy them again w/o all the extras! Thank you for such a great recipe! Looks like another trip to Penzey's for me!

  2. I love Penzey's. I need Oregano right now and will be making a trip soon too!

  3. Hmmm......1 pound = 453.59237 grams
    So that would make 4.5 servings. Im getting to where I prefer to weigh in grams. And Simeons DOES say weigh before you cook it. I love cooking in bulk though...saves steps later. Since Im still cooking for a large family it frees me up to cook for them when all I have to do is grab mine and warm it :o)

    MY ROUND 2
    Week 1 = 332.6 to 321.0
    Day 8 = 320.6
    Day 9 = 320.0
    Day 10 = 319.6
    Day 11 = 316.6
    Day 12 = 314.8

    My HIGHEST weight Oct 22 (R1) was 369.4
    369.4 (then) - 314.8 (today) = 54.6 in 48 VLCD days. Technically its been 104 days...Im averaging .525lbs per day. A+ :o)

    Ive lost 17.8lbs in the last 10 days!!! Woot!!! :o)

  4. Congrats! Amazing job!
    I would weigh raw mostly too, or at least weigh raw and cut out a chunk and cook....chop after cooked. So it is sperated from the other meals I would cook for the rest of my family. Or I would just weigh a scant 3 ounces.


Please add your own recipes, ideas and modifications. I would love to hear how you have made your meal.