Lettuce Taco with Chicken Tinga and Guacamole

Ingredients

• Lettuce1 leaf (10 g)
• Chicken Breast120 g
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Oil1 teaspoon (3 ml)
• Avocado1/4 count (60 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Put the chicken in a pot with boiling water and let boil for 12-15 minutes. Once ready, shred.

2. 2

   Step 2

   Next, wash the lettuce. You can use as many leaves as you want.

3. 3

   Step 3

   In the meantime, chop the onion with the tomato and heat the oil in a pan over medium heat.

4. 4

   Step 4

   Once heated, add the tomato with the onion and a pinch of salt. Stir-fry for 5 minutes.

5. 5

   Step 5

   Add the shredded chicken, lower the heat and cover.

6. 6

   Step 6

   Cook for 8-10 more minutes. Add some water or broth to make it juicier and salt and pepper to taste.

7. 7

   Step 7

   Smash the avocado and season with lemon juice, salt and pepper to taste. If you want, add tomato, onion and chopped cilantro.

8. 8

   Step 8

   Serve the mixture on top of the lettuce leaf.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lettuce Taco with Chicken Tinga and Guacamole can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.