Chicken Lettuce Tacos

We love tacos at our house. In hopes to keep our sprint fare a little bit on the lighter side I opted to make our chicken tacos with butter or boston lettuce instead.  PF Chang's makes some delicious lettuce wraps so I knew they had a good chance of working & my husband liking them.  All & all they were really good & we'll definitely swap out tortillas for these gluten-free lettuce tacos again. 

What do you eat in your lettuce wraps?
Ingredients:

• 1 head of butter/boston lettuce
• 1 lb marinated chicken (see my recipe below for a quick marinade), sliced
• 1/2 onion, sliced
• 1/4 cup manchego cheese, grated
• 1 cup strawberry salsa
• 1 avocado, sliced (use this trick to cut an avocado)
• 1/4 cup greek yogurt, optional

Make it!

1. Slice grilled chicken on the bias.
2. Pull off all of the large leaves from the head of butter lettuce, rinse well & dry.
3. Arrange all ingredients on a large cutting board.
4. To create an individual chicken lettuce taco place a piece of lettuce on a plate & top with desired toppings.  Eat like a taco!

Quick Marinade Ingredients:

• 1 lb chicken - slice into thin pieces
• 1/4 olive oil or veggie oil
• 2 limes, zest & juice
• 1 clove garlic, grated
• 3 tablespoons white vinegar
• salt & pepper

Make the chicken!

1. Add oil, lime zest & juice, garlic, vinegar to a medium sized bowl. Season with salt & pepper.
2. Add chicken to the bowl & coat each piece with the marinade. 
3. Chill chicken in the fridge for at least 30 minutes.
4. Grill each piece of chicken about 6-7 minutes on each side or until the juices run clear & the meat is cooked through.