Chicken:

Cut chicken into chunks, marinade in Franks Red Hot Buffalo Sauce and some lemon juice. Then cook on low heat until done.

Taco Toppings:

Chop cucumber into small pieces

Chop tomatoes into small chunks

Thinly slice red pepper into abut 1 inch long pieces

Optional: brown rice cooked in organic chicken stock with onions and carrots (1 cup rice, 2 cups stock, boil, then add chopped onions, boil again, add chopped carrots, and do not stir the rice. To test it stick a fork in and press to see if it is soft against the side of the pot – or use a rice cooker)

Optional: cauliflower rice with onions and chopped carrot

Optional: chopped cilantro

Dressing:

Tahini – about half a small jar

Juice from half a fresh lemon juice

1 tbsp or slightly more each of mayo and sour cream (skip one or both of these if you want to cut fat)

2 cloves garlic

Salt and pepper

Ice water

Blend in a food processor – add as much water as you like to make it thicker or thinner

Place the chicken, toppings and dressing inside iceberg lettuce as a taco shell.