You are using an outdated browser. Please upgrade your browser to improve your experience.

Close [x]

Follow The Nurse Nutritionist

  • 2 lbs chicken tenders, diced
  • lettuce for wraps
  • grape tomatoes, any tomato will do
  • green onion
  • cilantro
  • lime juice
  • red pepper slices
  • onion slices
  • Marinade Ingredients:
  • Juice of 2 fresh limes - about 2 TBS
  • 2-4 TB Sriracha sauce (more or less depending on your taste)
  • 2 TB Xylitol
  • ½ tsp. garlic powder
  • 2 tsp. cumin
  • ½ tsp. chili powder
  • ½ tsp. sea salt
  • 1 TB. water
  • ½ TB. chicken broth (Phase II/III olive oil)
  1. Combine marinade ingredients well.
  2. Place in medium glass bowl (cover), or use a gallon Ziploc bag. Add diced chicken .
  3. Marinate 4 hrs. or overnight, refrigerate, turning to coat occasionally
  4. Cook chicken in large, med-high preheated saute pan, with a spritz of cooking spray on pan
  5. Saute uncovered until cooked through and outside is crispy or grilled.
  6. On one side, cook the chicken, on the other grill the onions and red pepper slices.
  7. Serve immediately on lettuce leaves with tomatoes, avocado (Phase II/III), green onion, jalapenos, lime juice and a dab of Greek yogurt on each wrap.

 Image result for chicken lettuce wraps