# What You’ll Need:
→ Protein
01 - 500 g (1.1 lbs) boneless skinless chicken breast or lean ground beef
02 - 1 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Lettuce Wraps
10 - 1 large head iceberg lettuce or romaine lettuce (about 12 large, intact leaves)
→ Salsa
11 - 2 medium tomatoes, diced
12 - 1/4 red onion, finely chopped
13 - 1 small jalapeño, deseeded and finely chopped
14 - 3 tbsp fresh cilantro, chopped
15 - Juice of 1 lime
16 - Salt and pepper, to taste
→ Optional Toppings
17 - 1 avocado, sliced
18 - 60 g (1/4 cup) Greek yogurt or low-fat sour cream
# How to Make It:
01 - In a medium bowl, combine tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well and set aside.
02 - Carefully separate lettuce leaves, rinse, and pat dry. Set aside.
03 - For chicken: Cut chicken breasts into bite-sized pieces. For ground beef: Use as is.
04 - In a large skillet over medium-high heat, heat olive oil. Add chicken or ground beef. Sprinkle with cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper.
05 - Cook, stirring frequently, until the protein is cooked through and lightly browned (chicken: 6-8 minutes; beef: 8-10 minutes). Remove from heat.
06 - Place a generous spoonful of cooked protein onto each lettuce leaf. Top with salsa and any optional toppings.
07 - Serve immediately, folding lettuce leaves around the filling to form wraps.
