Mexican Chicken Lettuce Wraps w/ Mango Salsa

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Mexican Chicken Lettuce Wraps w/ Mango Salsa
Mexican Chicken Lettuce Wraps w/ Mango Salsa

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • SLOW COOKER MEXICAN CHICKEN INGREDIENTS:

  • 15 oz can tomato sauce

  • 4 oz can diced green chiles OR seeded & deveined fresh jalapeños, chopped

  • 1

    tbsp cumin

  • 1

    tbsp onion powder

  • 1

    tsp salt

  • 1

    tsp black pepper, ground

  • 2

    lbs chicken breasts, boneless & skinless

  • 1

    tbsp cornstarch (optional)

  • 1

    head of butter or iceberg lettuce, separated into leaves

  • SALSA INGREDIENTS:

  • 1

    cup grape tomatoes, quartered

  • 1

    cup mango, diced

  • 1/4

    cup onion, diced

  • 1/4

    cup cilantro, chopped

  • 1

    large garlic clove, minced

  • 1

    tbsp jalapeño peppers, minced (leaves seeds in for hot)

  • 2

    tsp lime juice

  • 1/2

    tsp cumin

  • 1/4

    tsp salt

  • Tabasco sauce to taste

Directions

To make Crock Pot Mexican Chicken: Add ingredients through black pepper to a large crock pot and stir to combine. Dunk chicken in the sauce making sure it’s somewhat covered. Cover with the lid and cook on Low for 6 hours or on High for 3 hours. Remove chicken on a platter and whisk cornstarch (optional) in the sauce. Shred chicken into strands using two forks, return to the crock pot and stir. To make Mango Salsa: Add all ingredients in a medium bowl and mix. To serve: Scoop a heaping 1/2 cup chicken into a lettuce cup, top with 1/4 cup salsa and drizzle extra Tabasco sauce for more heat (optional). Storage Instructions: Refrigerate chicken for up to 3 days and salsa for up to 24 hours. Both should be kept separately and covered.

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