3 large boneless skinless chicken breasts or tempeh
8 cloves garlic
1 white onion
1 small zucchini
1 large red bell pepper
1 large yellow or orange bell pepper
1 head of romaine or Boston lettuce, separated into leaves
Chili powder, to taste
Cumin, to taste
Oregano, to taste
Paprika, to taste
Red pepper flakes, to taste
Turmeric, to taste
Avocado crema
1 avocado
1 cup plain 0% fat Greek yogurt
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1-2 garlic cloves, minced
Pico de Gallo
2-3 large vine ripened tomatoes. diced
1 white onion, diced
1 jalapeno, minced
1 garlic clove, minced
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
Directions
In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chicken and sprinkle with the spices of your choice; stir fry until the chicken is no longer pink. Add the salsa and 6 cloves of garlic and cook until chicken is cooked through, set aside. (For Tempeh just heat)
In a separate skillet, heat 2 tablespoons of the oil over medium-low heat. Add the onion, zucchini, bell peppers, remaining 2 cloves of garlic, and the spices of your choice, cook for 5 minutes, until tender crisp. Wrap the chicken or tempeh mixture, vegetables, Avocado crema and Pico de gallo in lettuce leaves. A tasty starchy carb free recipe for hot Summer nights.
Avocado crema
In the bowl of a food processor, combine the avocado, yogurt, lime juice, cilantro and desired amount of garlic. Blend until smooth.
Pico De Galo
In a medium bowl, combine the tomatoes, onion, jalapeno, garlic, lime juice, and cilantro.
