With more and more people going gluten-free, it’s easier than ever to find recipes for simple, delicious dishes that skip the wheat. My friend Erin (the one I made the gluten-free cupcakes for) and her fiancé Dan (also a very good friend of mine) were kind enough to share their fantastic recipe for lettuce wrap chicken tacos with guacamole. You can, of course, put this fall-apart boiled chicken on a tortilla for a non-GF alternative.
Lettuce Wrap Chicken Tacos
1 lb. chicken breast, cubed
Extra virgin olive oil
16 oz. (2 cups) gluten-free chicken stock (they used Kitchen Basics)
1-2 tbsp. fresh cilantro
1/2 cup shredded cabbage
6-8 large whole lettuce leaves
Squeeze the juice of one lemon and one lime into a large mixing bowl. Add chicken breast and allow to marinate for 20 minutes.
Coat the bottom of a high-sided pan with extra virgin olive oil over medium-high heat. Add the chicken to the pan and cook until the pieces are no longer pink. Add chicken stock, then cook on high and bring to a boil. Juice the other two lemons and limes over the chicken. When the stock has almost evaporated, add cilantro.
Wrap the chicken in lettuce leaves and serve with guacamole.
Half a red onion, diced
Salt & pepper to taste
Mash two avocados and the juice of one lime, then repeat with the other two avocados and lime. Add the red onion and salt and pepper taste.