Chicken Fajita Lettuce Cups (With Chipotle Sour Cream)
How to enjoy Mexican food when you are on a low carb diet? This was my dilemma when I was trying to lose weight and count carbs. Usually, Mexicans eat a lot of corn and wheat with their main meals. To replace the tortillas, I made a recipe for chicken fajita lettuce cups. It turned out so good that I didn’t miss the tortilla at all. Over time this recipe become the preferred way to serve fajita at our house.
Why should you make this recipe?
The chicken fajita lettuce cups are easy to make. It doesn’t take much skill to prepare them. It takes less time and effort to cook this meal than to order delivery.
You can use my recipe for homemade fajita seasoning to achieve the best results. The chipotle sour cream is like a spicy, smoky dressing for the lettuce cups. It brings this meal to another level.
Who is it good for?
The recipe is suitable for people on low carb diet or diabetics. It is low on carbohydrates and high in protein and fiber. Since there are no flour or corn tortilla served with this meal it is also grain free and gluten free. Therefore, the lettuce cups are good for people who avoid consuming gluten and grains.
Kids might find this recipe spicy. When I prepare the fajita lettuce cups for my daughter I replace the chipotle sour cream with regular sour cream.
Helpful tips
Where to find chipotle salsa? I love chipotle salsa and I always have it in my pantry. You can find it at the ethnic section of any Walmart, Target or other big grocery store. Usually, I buy the San Marcos chipotle salsa. When I take the amount that I need for the recipe I pour the remaining salsa in a jar with a lid and store it in the fridge for a week.
Chicken Fajita Lettuce Cups (With Chipotle Sour Cream)
Ingredients
- 4 boneless skinless chicken thighs (slice them to strips)
- 1 bell pepper (seeded and sliced to strips)
- 1 medium sized onion (peeled and sliced)
- 8 oz cremini mushrooms (white button works too)
- 1 ½ Tbsp fajita seasoning find my recipe at the blog
- ¼ cup oil divided (I use sunflower oil)
- 1 tsp salt
- 1 butter lettuce (other lettuce works too)
- 1 cup sour cream
- 2 Tbsp chipotle salsa
- salt and pepper to taste
Instructions
- Preheat a large cast iron pan and add two tablespoons of oil to it.(other pans work too)
- Cut the chicken thighs to thin strips and cook them in the pan 2-3 minutes per side until they are completely cooked. Remove the chicken from the pan and put it in a deep dish.
- Add two more tablespoons of oil to the pan and add all the sliced vegetables (the bell pepper, the onion and the mushrooms).
- Cook until the onion is caramelized and the bell pepper and mushrooms are soft.
- Then add the chicken back to the vegetables and add your fajita seasoning and salt.
- Stir well and remove from the heat.
- Wash and dry your butter lettuce cups.
- To prepare the chipotle sour cream. In a bowl add 1 cup of sour cream, 2 tablespoons of chipotle salsa, salt and pepper to taste. Stir well.
- Spoon about two tablespoons of the fajita in each lettuce cup. Serve drizzled with the chipotle sour cream.
Notes
