Clean Eating Lettuce Wraps with Chicken and Avocado

• Gluten free
• Paleo

• Meat

  • 1 lb Chicken breast tenderloins

• Produce

  • 2 Avocadoes, large
  • 1/2 tsp Garlic powder

• Condiments

  • 1/2 cup Salsa, natural

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Pink himalayan salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Dairy

  • 1 large head Butter

Found on dearcrissy.com

Ingredients

• 1 lb. Chicken breast tenderloins
• 1 large head butter, bibb or Boston lettuce, washed, dried and leaves separated
• 2 large avocadoes
• 1/2 cup natural salsa (no added sugar, I use Green Mountain Gringo.)
• 1/2 teaspoon Pink Himalayan salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon coconut oil

Directions

• Wash, dry and separate the leaves of 1 large head of Boston, Bibb or butter lettuce. I used Boston lettuce but any large leaf lettuce that you enjoy will work. Set aside. Pat chicken tenders dry. Season chicken breast tenderloins with garlic powder, salt and pepper. Add coconut oil to very hot skillet and then add chicken. Immediately reduce heat to medium and sauté for 8-10 minutes or until thoroughly cooked and no longer pink in the middle. Be sure to turn chicken and check often to prevent burning. When cooked, remove from skillet and chop chicken into 1″ pieces. In a small bowl, mash the flesh of two avocados with a fork until just creamy. Spread avocado into each piece of lettuce. This will make about 8 wraps. Equally distribute chicken onto the lettuce wraps and top with natural salsa to taste.