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.
Originally posted 2012-08-27 14:35:12.