Buffalo Chicken Lettuce Tacos topped with Tahini Sauce


Buffalo Chicken Lettuce Tacos topped with Tahini Sauce


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


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.

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Clear Medicine Wellness Boutique