Chicken and Broccoli Lettuce Wraps with Guacamole

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 4 people


  • 1 tablespoon coconut oil
  • 1 pound boneless skinless chicken thighs
  • 1 large onion diced
  • 2 cups broccoli florets
  • 1/4 cup coconut aminos
  • sea salt and freshly ground black pepper to taste
  • 2 large avocados peeled and mashed
  • 1/2 teaspoon garlic powder
  • 2 tablespoons lime juice
  • 1 teaspoon grated lime zest
  • 4 to 8 medium leaves Bibb lettuce


  • In a large skillet over medium heat, heat oil. To the oil, add the chicken.
  • Brown chicken for 3 to 5 minutes then add the next 4 ingredients (onion through salt and pepper).
  • Stir and cook for 10 minutes, until chicken is cooked through and vegetables are tender.
  • In a medium bowl, mix the next 4 ingredients (avocados through lime zest) with sea salt and freshly ground black pepper to taste.
  • In the lettuce leaves, evenly spoon the chicken mixture and top with guacamole. Serve warm.


SERVING SUGGESTION: Sweet potato fries (peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt and pepper to taste).
NUTRITION: 348 Calories; 23g Fat (55.9% calories from fat); 26g Protein; 16g Carbohydrate; 4g Dietary Fiber; 95mg Cholesterol; 140mg Sodium. Exchanges: 0 Grain (Starch); 1 Vegetable; 1/2 Fruit; 3 1/2 Fat.
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