You say lettuce wrap, I say fajita! In times of sugar-cleanse, ya do what ya gotta do, ok? (Also, if this were a Chinese-style chicken dish, it'd be one thing. But these are fajitas through and through... well, minus the tortilla part.) Soooo easy and delicious-- I will definitely find myself making these throughout the summer!
First, choose a cut of meat-- I used skirt. I didn't have much time to really marinate, but I tossed together a quick marinade anyway, using tamari, cumin, lime juice, salt and pepper. Then I browned it in a saute pan before sticking it in the oven to cook the rest of the way while I prepped the rest of the items.
I sauteed red pepper and onion strands in the steak juices, tore up some cilantro, sliced avocado, and readied delicate butter lettuce cups.
Then lay those slices of steak in each lettuce cup, topped with the rest of the veggies and a healthy squeeze of lime. Cheese is optional (I didn't even miss it). Roll up each juicy "taco" and enjoy!