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