Southwestern Chicken Lettuce Wraps with Crunchy Coleslaw
Crispy Sweet Potato Straws
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
- 2 Tbsp Southwest seasoning, divided
- 2 Tbsp avocado oil, divided (or use coconut oil)
- 1 small zucchini, chopped
- ½ red bell pepper, chopped
- ½ onion, chopped
- 1 (10-oz) pkg angel hair coleslaw
- 2 green onions, sliced
- 1 Tbsp extra virgin olive oil
- 1 Tbsp apple cider vinegar
- ½ tsp raw honey
- 1 head Boston lettuce, leaves separated
- Toppings: sliced jalapeño peppers, chopped fresh cilantro (optional)
Instructions
- Toss together chicken and 1 Tbsp seasoning to coat.
- Cook chicken in 1 Tbsp hot oil in a large nonstick skillet over medium heat 6 to 8 minutes, stirring occasionally, or until chicken is done. Remove from skillet.
- Cook zucchini, bell pepper, and onion in 1 Tbsp hot oil in skillet over medium heat 6 minutes or until crisp-tender. Stir in 1 Tbsp seasoning. Return chicken to skillet, and cook 2 minutes or until thoroughly heated.
- Toss together coleslaw, green onions, oil, vinegar, and honey. Add salt and pepper to taste.
- Serve chicken mixture on lettuce with coleslaw and Crispy Sweet Potato Straws recipe. Serve with desired toppings.
Side Dish Ingredients
- 2 small sweet potatoes, cut into ¼-inch-thick strips
- 2 Tbsp avocado oil (or use coconut oil)
Side Dish Instructions
- Preheat oven to 400°F. Lightly grease 2 foil-lined baking sheets.
- Toss together potato strips, oil, and desired amount of salt and pepper on baking sheets; arrange in a single layer.
- Bake 20 to 25 minutes or until browned and crisp, stirring once.
Paleo Meal Plan
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