Ingredients:

  • 5 lbs Boneless, skinless Chicken Breast, diced
  • 2 Tbsp Olive Oil (or neutral cooking oil)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 tsp Chili Powder
  • 5 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • ½ tsp Dried Oregano
  • Salt and Freshly Ground Black Pepper, To taste
  • ½ cup low sodium Chicken Stock
  • 1 Tbsp Fresh Lime Juice
  • 1 large head Butter Lettuce (or Bibb/Romaine hearts), leaves separated
  • 1 large Fresh Avocado, diced or sliced
  • ½ cup Fresh Cilantro, roughly chopped
  • ¼ cup Optional: Greek Yogurt or Sour Cream

Instructions:

  1. Prepare the Ingredients: Dice the chicken breast into small, even pieces (about ½ inch). Finely dice the onion and mince the garlic. Gently separate the lettuce leaves and pat them dry; set aside.
  2. Mix the Spices: In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, salt, and pepper.
  3. Sauté Aromatics: Heat the olive oil in the large frying pan over medium-high heat. Add the diced onion and cook until softened (about 3-4 minutes). Add the minced garlic and cook for 30 seconds until fragrant.
  4. Sear the Chicken: Add the diced chicken to the pan. Increase the heat slightly and cook, stirring occasionally, until the chicken is mostly cooked through and slightly browned (about 5-7 minutes).
  5. Build the Flavour Base: Reduce the heat to medium-low. Sprinkle the homemade taco spice mix over the chicken and stir constantly for 1 minute until the spices are thoroughly toasted and coat the chicken.
  6. Simmer and Reduce: Pour in the chicken stock. Bring the mixture to a gentle simmer. Cook for 3-4 minutes, allowing the liquid to reduce and the spices to thicken slightly into a rich sauce.
  7. Finish the Filling: Remove the pan from the heat. Stir in the fresh lime juice. Taste and adjust the seasoning (add salt or pepper as necessary).
  8. Assemble the Wraps: Lay the crisp lettuce cups out on a platter. Spoon a generous amount of the warm chicken filling into the centre of each leaf.
  9. Garnish: Top with diced avocado, a sprinkle of fresh cilantro, and a drizzle of Greek yogurt or sour cream (if using). Serve immediately.