Southwest Chicken Lettuce Wraps
Crispy Sweet Potato Straws
Ingredients
- 2 lb boneless, skinless chicken breasts, cut into 1-inch strips
- 1 (1.31-oz) pouch Whole30 compliant taco seasoning, divided
- 5 Tbsp avocado oil, divided
- 1 small zucchini, chopped
- 1 red bell pepper, chopped
- 1 onion, chopped
- 1 (10-oz) pkg angel hair coleslaw
- 4 green onions, sliced
- 2 Tbsp orange juice
- 1½ Tbsp apple cider vinegar
- 2 heads Boston lettuce, separated into leaves
Instructions
- Toss together chicken and ½ pouch taco seasoning. Cook chicken in 2 Tbsp hot oil in a large nonstick skillet over medium heat 6 to 8 minutes, stirring occasionally, or until done. Remove from skillet.
- Cook zucchini, bell pepper, and onion in 1 Tbsp hot oil in skillet over medium heat, stirring occasionally, 6 minutes or until crisp-tender. Stir in ½ pouch seasoning. Return chicken to skillet, and cook 2 minutes or until thoroughly heated.
- Toss together coleslaw, green onions, 2 Tbsp oil, orange juice, and vinegar. Serve chicken mixture on lettuce leaves with coleslaw and Crispy Sweet Potato Straws recipe.
Side Dish Ingredients
- 3 large sweet potatoes, cut into ¼-inch-thick strips
- 3 Tbsp avocado oil
Side Dish Instructions
- Preheat oven to 400°F. Lightly grease 2 foil-lined baking sheets. Toss together potato strips and oil on baking sheets; spread in a single layer.
- Bake 20 to 25 minutes or until browned and crisp, stirring once.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
344
|
118
|
462
|
| Fat (g) | 16 | 7 | 23 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 37 | 1 | 38 |
| Carb (g) | 13 | 13 | 26 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 492 | 36 | 528 |
| T. Sugs (g) | 7 | 3 | 10 |
| A. Sugs (g) | 1 | 0 | 1 |
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