Saturday, March 7, 2015

Avocado Chicken Lettuce Wraps

  • 4 romaine lettuce leaves
  • 1 medium avocado
  • ½ lemon for juice
  • 1 cup cooked cubed chicken
  • 1 medium tomato
  • 2 tbs chopped green onion
  • ¼ bell pepper, diced
  • Salt, pepper and garlic powder to taste.

  • Cut avocado in half, remove pit and scoop flesh into a small mixing bowl. Using a fork or potato masher, mash the avocado until smooth. Squeeze lemon juice into bowl and mix to combine.
  • Sprinkle salt, pepper and garlic powder (to taste) into avocado and mix completely. Stir in chicken, tomatoes, onion and bell pepper until everything is evenly coated. Scoop mixture into clean, dry romaine leaves. Enjoy!


  1. How long will this keep in the fridge, or should it be eaten right away so the avocados don't brown?

    1. I would personally eat it right away but it has lemon juice in it— the citric acid in the lemon juice dramatically slows the browning process.