Southwest lettuce wraps w tangy peach salsa
Southwest Lettuce Wraps with Tangy Peach Salsa takes very little time to make and the filling and salsa will keep well in your fridge to have for lunch the next day.
I love experimenting with different kinds of lettuce wraps because they make me feel exceptionally light and full of energy. Also a great meal to make with kids since they’re easy & fun to prepare, and I mean who doesn’t love the taste of fresh peaches in the summertime?
Be sure to check out the optional add-ons to make this dish extra sexy ;)
and Pssssssst! Remember to look for these ingredients organic!
Peach Salsa
2 medium tomatoes, finely diced
2 medium peaches, finely diced
⅓ cup corn (extra points if it’s straight from the cobb, but leave out if cleansing)
½ red onion, chopped
1 large handful, chopped cilantro
juice of 2 fresh limes
splash of your favorite hot sauce (I admit I have a love affair w tabasco)
dash sea salt (don’t need much)
Toss all ingredients together and chill. The taste gets better as the seconds go by ;)
Filling
1lb organic chicken breast, chopped into 1 inch pcs (also can use ground chicken or turkey)
1.5 Tbsp coconut oil
1 tbsp cumin
1 tbsp raw honey
½ tsp crushed red pepper
dash sea salt
1 head Boston (butter lettuce)
Rinse lettuce well and set aside to dry thoroughly in colandar or lie flat on paper towels. In large skillet, heat coconut oil on medium heat and add chicken. Cook 5-8 minutes or until done. Add remaining ingredients and combine well. Place cooked chicken on a clean cutting board to cool, then slice chicken until desired size. ( I love it almost shredded)
Open up lettuce onto your plate, add chicken mixture, and finally top with salsa!
Optional Add-ons
handful shredded carrots
small handful chilled soba noodles
1 Tbsp diced scallions
handful grated cucumber
3-4 pc diced avocado
1 Tbsp plain organic Greek yogurt, OMG!
If you like this recipe, you may also like my spicy vegetarian wraps. Also purification friendly!
Nam Appetite!