Thursday, March 1, 2012

Roasted Poblano and Chicken Tacos, Naturally Gluten and Dairy Free

Just as I promised, here is another way to "repurpose" the left-over chicken from the recipe I posted yesterday.  Tomorrow I have yet another way to use the remaining chicken to make yet another distinctly different dish so that no one will ever know you roasted 1 chicken and made 3 different dinners!

As I've already stated several times, I LOVE Tex-Mex food!!!  I love the flavors, the spices, the variety of dishes, and how easy it is to make something wonderful relatively quickly.   So when I gave up wheat tortillas I didn't mind too much because I love corn tortillas.  However, on this 100 Days of Fun With Real Food program, I've eliminated all grains from my diet.  And that means no tortillas!

Well, I couldn't let a little thing like that stand in the way of enjoying tacos . . . so I decided to use butter lettuce leaves and the rest is yummy, Tex-Mex history!

Here is my original recipe and at the end of the post, I'll provide you with the alterations you will need to use the chicken you roasted in the recipe I posted yesterday.  

Roasted Poblano and Chicken Tacos
Tender, succulent pieces of chicken smothered in rich, fire roasted tomatoes and mildly spicy poblano peppers come together in a dish that will have you wanting to lick your plate!
Serves 6

1 1/2 pounds boneless, skinless chicken breasts
1 15 ounce can fire roasted diced tomatoes
1 cup diced yellow onions
2 tablespoons minced garlic
1/3 cup roughly chopped cilantro
2 large poblano peppers, roasted, peeled and diced
1 teaspoon cumin
1 teaspoon sea salt
1/4 teaspoon chili powder
1 lime cut into wedges and then into 3 small pieces
Cilantro sprigs

Season chicken breasts with salt, chili powder and cumin.  Toss veggies together to evenly distribute.  Place half of the veggies in the bottom of a baking dish, top with chicken breasts and remaining veggies.  Cover and bake approximately 45 minutes.

Remove chicken breasts and rest 15 minutes.  Chop and stir back into vegetable mixture.

Spoon into bib lettuce leaves, squeeze with a small wedge of lime, top with a sprig of cilantro and serve!

Add cashew or sheep’s milk sour crème substitute if desired.

To use your leftover chicken simply substitute 1 1/4 cups diced or shredded roasted chicken for the chicken breasts.  You can then reduce your baking time to 30 minutes, skip the rest period and go right to serving!


Dr. P


  1. For those who just need to have a tortilla now and then here is a link to a grain free, gluten free version made with almond flour. I have not tried them yet, but they are on my to do list if I ever get my house in order again.

  2. I didn't try them but the ingredients look promising! I'd recommend using a tortilla press if you decide you like them - when food looks like the "real" thing it's easier to get people to try them.