Shredded Chicken Lettuce Wraps
This weekend I decided I wanted to eat some lettuce wraps, so when I woke up I pulled out my slow cooker and tossed in a few frozen chicken breasts, topped with some salsa and let it do its thing for a few hours as I went about my day. The wraps themselves were easy to construct, and you can use what ever large leaf lettuce you want. I happened to have romaine in the fridge, but you can also use butter leaf lettuce or Swiss chard.
4 chicken breasts (frozen)
1 jar of you favorite salsa
For the wraps:
1 head of whole romaine lettuce
1 avocado, sliced
1/2 jalapeno, finely sliced
1 bell pepper (any color you want), rib meat removed and sliced
1/2 small white onion, sliced thinly
6 cherry tomatoes, halved
1 tablespoon olive oil
In a slow cooker, toss 4 frozen chicken breasts in, and top with a whole jar of salsa. Add 1/2 cup of water to make sure it does not dry out. Set for 8 hours.
MEG'S TIP: Make sure you read the ingredients of your salsa. You want to make sure you are not using a salsa that is loaded with hidden sugars. The fresher the salsa, the less likely there are a ton of added sugars. I used a fresh fire-roasted salsa that had no added sugars or preservatives.
When the chicken is done, shred in the slow cooker with two forks to pull apart the chicken.
In a non-stick skillet, heat the olive oil over medium high heat. Add the bell pepper, onion, and jalapeno and cook for about 7-8 minutes to grill the veggies. Meanwhile, pull off some large leaves off the head of romaine, wash and dry, and trim off the very bottom part. Set on a plate.
When your peppers are ready, layer up you lettuce wraps with the chicken, add the peppers and top with the tomatoes and sliced avocado.