Yield: 6 servings

Ingredients:

• 1 head of iceberg or Bibb lettuce
• 1 lb. of chicken breast, thinly sliced and cut in strips
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. smoked paprika
• 1 tsp. of salt
• ½ black pepper
• 2 tbsp. canola oil
• 2 avocados, peeled, pit removed, cut in small dice
• 2 plum tomatoes, seeded, cut in small dice
• ½ red onion, small dice
• 1 jalapeno pepper, seeded, small dice(optional)
• 2 tbsp. of olive oil
• Salt and pepper to taste
• Juice of one lime
• Garnish: Cilantro, finely chopped, leaves only

Preparation:

1. To clean the lettuce, remove outer leaves that may be wilted. Locate the core of the lettuce and cut it out with a knife. Rinse leaves under cool running water and pat dry. Set aside.
2. Patdry chicken strips.
3. In small bowl mixonion and garlic powders, smoked paprika,salt and pepper. Season chicken with 1 tablespoon of canola oil and dry rub on both sides. Let it rest for 10 minutes.
4. Heat a sauté pan over medium – high heat and add the rest of the canola oil. Sauté chicken for 4 to 5 minutes or until done and golden. Set aside.
5. 5- In a bowl place tomatoes, red onion, jalapeno pepper, lime juice, and olive oil. Toss ingredients.
6. 6- Add salt and pepper to taste.
7. 7- Place lettuce leaves in a plate. Add chicken, top with tomato mixture. Garnish with avocado cubes and cilantro. Roll as in a taco. Enjoy!