Chicken Fajita Lettuce Wraps

Written by Published on in SCD Main Dishes

1 lb boneless skinless chicken breast
3 small peppers (green, yellow, orange, red – whatever you  like – I bought a pre-sliced fresh pack)
1 small onion
butter lettuce leaves
2 cups cooked black beans
fresh salsa
grated cheese (optional)
yogurt (optional)

Slice the chicken, peppers, and onion into thin strips.


Coat vegetables with a little olive oil.

Saute’ or grill chicken and vegetables (I used my Griddler) using olive oil to coat the pan or grill. I did the chicken for 3-4 minutes on each side. The peppers took about 5 minutes per side – cook until desired softness. I sauteed the onions on the stove because I ran out of room on the Griddler. They took probably about 5 minutes. I cooked them until they were soft and slightly browned.

Heat beans.

Spread washed lettuce leaves on plate. Top with chicken and vegetables. Garnish with salsa, yogurt, and cheese if desired. Serve with the black beans.

Sherry Lipp
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Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.

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