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« UPCOMING WORKSHOPS | Main | Butternut Squash "Pasta" and Periscope »

Sunday Periscope: "Lettuce-Wrapped Chicken Tacos"

Using PERISCOPE and our website: 
1. FRIDAY: Post a shopping/ingredients list (to our website) and "tools needed" list for upcoming LIVE video stream. You'll have Friday and Saturday to round up the goods necessary to cook along with me.

2. SUNDAY: LIVE* Periscope broadcast of meal prep (using this week's list). My thought is that I would prep food "with you", but also have food ready to portion [for future meals], so that you can see how that is done as well. Scott will be my "co-host", fielding any questions as they may come up...this should be interesting! 

How do I participate? 
1. Download Periscope.
2. Follow CFOregonCity (search "CrossFit Oregon City") on Periscope.
3. Gather the necessary ingredients, if you plan to cook along with us!
4. Watch for our notification Sunday afternoon (around 5PM- we'll post Sunday morning with a specific time).
5. Can't join in LIVE? You'll be able to view all broadcasts after they've been filmed, but won't have the ability to join in the conversation or ask questions.  


"Lettuce-Wrapped Chicken Tacos"

3lbs* Boneless, Skinless Chicken Thighs (cut into small chunks about- 1" pieces)
2Tbls. Fat (I'll be using coconut oil)
3Tbls. Chicken Fajita Seasoning (Penzey's Spices) 
1Tbls. Sea Salt 

*This will make FOUR MEALS [each] for me and Scott. Chicken can be grilled, but I'll be using a pan for this recipe. 

  • Head of Butter/Bibb Lettuce, cleaned and seperated (for wrapping)
  • Canned Full-Fat Coconut Milk (*OVERNIGHT* Whisk or blend to combine the cream and the milk/liquid, then transfer to the refrigerator to solidify- we'll use this to make a "sour cream" alternative) 
  • Limes (for extra flavor and "sour cream")
  • Cilantro, chopped
  • Avocado or Guacamole (recipe)
  • Tomatoes (diced or thinly sliced) 
  • Shredded Cabbage
  • Red Onion (I don't use raw onion, but you might want to have it on hand for your wraps)
  • Jalapenos or Pickled Jalapenos 
  • Salsa 
  • Roasted Vegetables (I will have diced up a combination of Bell Peppers, Zucchini, and Eggplant really small and will roast with Garlic Powder, Sea Salt, Smoked Paprika, Chipotle Powder or "Northwoods Fire" (both from Penzey's) and Olive Oil- the smaller you chop your veggies, the quicker they'll roast).

Sharp Knife
Cutting Board
Heavy Bottom Pan x2 (for chicken and veggies) 
Sheet Pan (for roasting veggies)
Preheated 375F oven
Spatula or Large Spoon  

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