Chicken Fajita Lettuce Wraps

Happy New Year!

This dinner is a cinch to pull together, it's packed with flavor, and it's very waistline friendly.  We used the avocado as our fat in the dish, but feel free to add sour cream or cheese, or both!  The lettuce replaces the fatty tortilla in a traditional chicken fajita recipe.  For being so tiny and secondary, tortillas really pack punch in the fat and calories department.  And with this recipe, you won't even miss them!

This is the first throw-together, off-the-cuff dinner I've made in a while.  Which means - I'm going to have to do some major estimating on quantities of spices.  Just know that relative to one another, I was heavy on the onion powder, garlic powder, and cumin; lighter on the coriander and chili powder, and very, very easy on the cayenne.  You can always use fajita or taco seasoning if you've got it - whatever you have on hand is the best there ever was.

The tough part about adjusting the seasonings on this dish is that you're seasoning raw chicken.  Can't really give that the ol' taste test.  So, I did what any professional chef would do.  Gave it the smell test.  The Stallion smelled it, too.  Smelled right, and it came out just perfect.  If you're worried about it, just go easy and taste it when it's through cooking - you can always add more and adjust the seasonings then.

I like to buy the living lettuce at the grocery store because it keeps for much longer and stays nice and crisp.  I always put water in the reservoir of the container where the roots sit - keeps the lettuce happy!  (This lettuce was also instrumental in The Stallion's proposal, no less.)  This bibb lettuce was perfect for making lettuce wraps.

Chicken Fajita Lettuce Wraps

Serves 2

• 8-12 large lettuce leaves
• 2 boneless, skinless chicken breasts
• 1 onion, halved and sliced
• 1/2 red bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1 t onion powder
• 1 t garlic powder
• 2 t cumin
• 1/2 t coriander
• 1/2 t chili powder
• 1/4 t cayenne pepper
• salt & pepper to taste
• avocado, lime, cilantro, jalepeno, for serving

Begin by slicing the chicken into strips.  It'll cook fast!  Place the raw chicken strips into a bowl, add all the seasonings, including salt & pepper, and toss to coat.  Heat a heavy-bottomed skillet to medium-high heat.  Add a tablespoon or two of olive oil.  When the pan is up to temp, lay the chicken strips in an even layer.  You may need to complete this step in more than one batch - it's important that each  strip has solid contact with the pan.  Cook until the edges turn opaque - just a minute or two.  Flip each strip over and cook for another minute or 2.  The chicken should be just about done - definitely still giving, not yet firm.  It will have a few minutes later to finish cooking, and you'll have perfectly done, juicy, tender chicken.

As the chicken finishes cooking, remove it to a plate and keep warm.  Add a little more oil if the pan needs it, then throw the veggies into the near-smoking pan.  Season with a little salt & pepper and a bit of the other seasonings used for the chicken, if desired.  Cook, stirring occasionally, for 5-8 minutes, until veggies are soft and caramelized.  Add the chicken back to the pan and cook just a few minutes more.

Serve with  the lettuce leaves, sliced avocado, chopped jalepenos, chopped cilantro, and lime wedges.  It's best to assemble individually at the table, so the lettuce doesn't wilt while holding the hot filling.