Chicken Fajita Lettuce Wraps

These are delicious and healthy.....a little messy to eat...lol...but totally worth the drippies...You can serve these with flour tortillas if you'd rather or on a french bread roll brushed with butter and toasted on the grill. Don't be scared by the amount of garlic in the recipe. It is essential for the flavor of these fajitas!

Chicken Fajita Lettuce Wraps

2 chicken breasts, cut into small strips

8 cloves of garlic chopped fine

1/2 white onion (sliced into strips)

2 cups sliced mushrooms

1/3 green bell pepper (cut into strips)

1/3 red bell pepper (cut into strips)

1/3 yellow bell pepper (cut into strips)

(You can also just use a green bell pepper if you prefer. 1 large green bell pepper)

4 Tbsp white wine

2 Tbsp butter

2 tsp Pappy's seasoning (if you don't have Pappy's, you can use 1/2 tsp basil, 1/2 tsp tarragon, 1/2 tsp garlic powder and 1/2 tsp onion powder, salt and pepper)

Romaine Lettuce

1 avocado

 

Saute the onion, garlic and bell peppers until the bell peppers are cooked, but still a little firm. Remove from heat. Saute the mushrooms in the butter and wine until soft, but not totally smooshy. Remove from heat. Cook chicken in the same pan that the mushrooms were in....Add the Pappy's (or the other spice mixture) to the chicken as it cooks.  Add the veggies back into the sauce pan.

Serve on romaine lettuce leaves with sliced avocado.

This picture really doesn't do this dish justice.  It's really delicious, but drippy. Make sure you have plenty of napkins. lol.