Since the recall on romaine recently. The varieties of  red and green leaf lettuce and Boston lettuces have disappeared quickly in the produce sections.  So many heads of iceberg have replaced the romaine for a time.  At least I have my kale spinach and arugula, which is always around for salads and dishes.  I wanted to make lettuce wraps and relied on the tried and true head of iceberg.  There is something very satisfying about the crunch of an iceberg leaf. 

This became a quick dinner one night because what I had on hand was a yellow and red pepper, 1/2 of an onion, chicken and iceberg.  Magically they came together as chicken fajita wraps and I managed to salvage some cilantro.  What’s great about this recipe is if you have green peppers, use them.  If you only have a shallot, use it.  Pull together these flavors with what you have on hand. and what people will eat.  Make this for lunch or dinner and let me know how it goes over.

Chicken Fajita Lettuce Wraps

Serves 4

1 1/2 lbs chicken cut into small pieces

1 yellow pepper cut in thin strips

1 red pepper cut into thin strips

1/2 yellow onion sliced thin

1 head iceberg, washed and leaves divided

1/4 tsp each allspice, cumin, chili powder, oregano

1 Tbls neutral oil

salt/ pepper to taste

Method:

 Toss chicken with spices, set aside.  Warm your pan, add oil, then chicken, cook until chicken is no longer pink and tender.  This will be about 7-8 minutes.  Add peppers and onion and sauté until they are softened.   If you need a little moisture for sautéing the veggies, a little water can be added to the pan.  Get ready to build your fajitas.  Smear a bit of  sour cream or guacamole onto your iceberg leaf.  Add some chicken and peppers/ onion mixture, top with cilantro, wrap them up and  continue making wraps for each person. You may have leftovers and they are just as delicious the next day.