grilled chicken fajita lettuce wraps

R. and I got a fantastic new grill on the roof of our building, so we have been using it as much as possible. On Sundays, we usually cook up a bunch of chicken or other protein for lunches for the week. We decided to do some low-carb chicken fajitas with some great produce we got at trader joes. This is such a simple dinner, that it took maybe fifteen minutes of prep (R. on the roof cooking the chicken, and me prepping the toppings). This would also be great with sauteed or grilled peppers and onions, in addition to, or in place of, the chicken.

Chicken Fajita Lettuce Wraps

Serves 2, with some leftover

Ingredients

4 chicken breasts

1 head of iceberg lettuce

4 small or 2 large avocados

1 lime

10-15 (handful) of grape tomatoes, diced

1 shallot, minced

1 tsp sea salt, or less, depending on your preferences

jar of salsa (I like this one from Trader Joe’s)

mexican shredded cheese

Directions

1. Preheat grill or grill pan to medium heat. Salt and pepper the chicken and place on grill. Cook on both sides until done (depending on the heat used, 8-10 minutes)

2. Once chicken is cooked, slice into strips or dice, depending on your preference (I like mine in strips, R likes his diced). Plate and set aside until service.

3. Take the iceberg lettuce, and cut out the core (like it is a head of cabbage). Then slowly peel off the sheets of lettuce, trying to keep them intact. I usually discard the very outer leaf, but it is probably fine if it looks OK. For 4 chicken breasts, I peeled off probably 15 leaves. Set aside on a platter or large dinner plate. Some of the leaves are very big, so I cut them in half.

4. Cut avocados in half and remove the pit with the base of a knife (the Alton Brown trick) and discard pits. Use a large spoon to scoop flesh from the avocado shells into a medium bowl. Add minced shallot, 1/4 of the diced tomatoes, and salt. Mash with a fork until about the consistency desired (I like mine slightly chunky, but combined). Then add the remaining tomatoes and squeeze the lime over the guacamole, and stir to combine.

5. Put a spoon in the salsa and the cheese in a ramekin, and serve a build-your-own chicken fajitas.