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Active: 25 min Total: 25 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Repurposed Chicken Breast Lettuce Cups:
  • Lettuce - 8 leaves ((e.g., green, iceberg, even cabbage will work))
  • Garlic - 4 cloves , minced
  • Leftover grilled chicken breasts - 2 breasts
  • Cooking oil - 1 Tbsp
  • Coriander - 1 tsp
  • Paprika - 1/2 tsp
  • Chili powder - 1/4 tsp ((like ancho))
  • Cumin - 1/4 tsp
  • Cilantro - a few sprigs
  • Avocado - 1 , sliced
  • Lime - 1/2 , wedges
Corn with Cilantro Lime Butter:
  • Cauliflower - 1 head
  • Cilantro - 1 to 2 sprigs , minced
  • Ghee - 4 Tbsp
  • Lime juice - 2 tsp
  • Salt - 1/4 tsp
  • Chili powder - for serving

Prep

  1. Lettuce - Peel off until you have 8 "wraps"
  2. Garlic - Mince. (Can be done up to 3 days ahead)
  3. Cauliflower - Chop into bite-sized pieces.
  4. Make "butter" for corn - Chop cilantro and mix with ghee, lime juice, and salt. (Can be done up to 5 days ahead)
  5. Leftover chicken - Chop into small bite-sized pieces.

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Make

  1. Heat a skillet over medium heat. Add in cooking oil and then garlic to heated oil. Once you can smell the garlic, add in leftover chicken with paprika, coriander, cumin, and chili powder. Saute until heated through, ~5 minutes. Season to taste with salt and pepper.
  2. Place cauliflower in a microwave safe container and sprinkle with some salt. Cover with a lid or wet paper towel and microwave for 2 to 3 minutes, until softened but still crunchy.
  3. Toss cauliflower with lime cilantro ghee and chili powder. Season to taste with more salt. Slice avocado and let everyone assemble their own lettuce wraps and top with cilantro and avocado. Enjoy with lime wedges. If you have some seeds (like pumpkin seeds), they would be a great addition too!

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