Fajita Lettuce Wraps with Chipotle Aioli

The cuisine or cooking style we probably cook the most has to be Mexican inspired. Our fav chefs being Rick Bayless and Bobby Flay. And then there is the spicy quotient that we love as well. G's fav breakfast to make is his version of Huevos Rancheros whether made here in the PNW or in Mexico. There is just something about these flavors that make us very happy & satisfied.

Most of the components of Mexican food fit into our Paleo lifestyle with exception of tortillas and cheese of course. And this recipe was a perfect adaptation of our non-Paleo cooking style with our most loved flavors.

Flank steak rubbed with great spices and grilled medium-rare. Served with a chipotle aioli and caramelized veggies. Now the one unsatisfying part of this dish was how the juices dripped down your arm because the iceberg lettuce just couldn't contain them. Yeah, that's an issue. Next time we will use romaine instead or just serve it all over greens and skip the whole wrap thing all together. 

But truly that's the only thing to complain about this recipe. This was by far the best meal we've had during our Whole 30 challenge and we're 14 days in. This will also become part of regular Paleo recipe rotation.

RECIPE:

Fajita Lettuce Wraps with Chipotle Aioli (adapted from the 30 Day Guide to Paleo Cooking)

1/2 Tblspn chipotle powder

1 Tblspn smoked paprika

1 Tblspn onion powder

1 Tblspn garlic powder

1 teaspoon sea salt

2 teaspoons ground black pepper

2 Tblspns ghee (clarified butter)

1 red bell pepper, sliced

1 cup white mushrooms, sliced

1 small onion, sliced

1/2 lb. flank steak

Chipotle Aioli

1/2 cup homemade mayonnaise

1 chipotle with adobo sauce, minced

1 head iceberg lettuce

1 avocado

1. In small bowl combine dry spices, salt & pepper

2. Melt ghee in large skillet over medium-high heat. 

3. Add the red pepper, mushrooms, and onions to the skillet and saute' seasoning liberally with the spice mixture.

4. When the veggies are soft.

5. Season with flank steak with spices. Heat grill, cook flank steak to medium-rare.

6. Let steak rest. When rested slice thinly.

7. Mix mayo with chipotle. 

8. Place the steak and vegetables in a lettuce cup, and top with avocado and chipotle aioli.