Wednesday, July 15, 2015

Lettuce Wrap Chicken Tacos

Everyone loves Tacos! It's easy to eat and easy to make! Try out this lighter version where I used lettuce leaves instead of Taco shells. Enjoy! Omnomnomnom!

Serving: 6-8


3/4 kilo chicken breast fillet, diced into small chunks
Approx. 3 heads of lettuce, preferably with big and long leaves
2 medium red union, thinly sliced
18-10 pcs cherry tomatoes, sliced 
Jack Montery Cheese, grated
Cheddar Cheese, grated


1 medium red onion, sliced
3 cloves of garlic, finely chopped
1 cup tomato sauce
1/2 cup soy sauce 
1/4 cup brown sugar
thyme leaves
1/2 tbsp cumin
juice from 1/2 of lemon
dash of pepper

1. Heat oil in a pan over medium heat. Sauté onion for until soft then add in the garlic. Sauté for another minute.  

2. Add in the tomato sauce and soy sauce. Mix well.

3. Let the sauce simmer for about a minute then add in the brown sugar, thyme leaves, cumin, lemon juice, and pepper. Let it simmer for another 3 minutes while mixing occasionally. Turn off heat and set aside to cool for about 15 minutes. Do not remove the marinade from the pan. 

4. Once the marinade is cooler, add in the chicken and coat each chunk with the marinade. Set aside for another 15 minutes to let the flavours infuse.

5. Turn on the heat and cook the chicken until tender. Let it simmer for about 3-5 minutes.

6. Now, you're ready to plate. Use the lettuce leaves as your base (you can use 2 leaves, on top of each other, to have a stronger base), top off with chicken, onion, tomatoes, cheese, and alfalfa. 

7. Serve and enjoy!

How to eat this yummy dish: 

A. You can either wrap it like this, or

B. Fold it in the middle.