QUICK COOKER SALSA CHICKEN LETTUCE WRAPS

By carvalhohm

Ingredients

• Filling:
• 2 lbs. (1 kg) boneless, skinless chicken breasts
• 2 tbsp (30 mL) Southwestern Seasoning Mix
• 1 small onion
• 1 jalapeño (optional)
• 2 garlic cloves
• 1 cup (250 mL) chunky salsa
• Wraps:
• 2 heads butter lettuce or 16 tortilla shells
• Optional toppings: radishes, cheddar cheese, Greek yogurt or sour cream, cilantro, avocado

Preparation

Step 1

Season the chicken breasts with the Southwestern Seasoning Mix and place them in the Quick Cooker.

Cut the onion into chunks. Cut the top off the jalapeño (if using) and remove the seeds using the Core & More. Place the onion and jalapeño in the Manual Food Processor and process until coarsely chopped.

Place the onion, jalapeño, garlic pressed with the Garlic Press, and salsa into the Quick Cooker. Lock the lid and select the CHICKEN/POULTRY setting. Press START.

Meanwhile, separate the leaves of the butter lettuce for wraps. Grate the cheese with the Microplane® Adjustable Coarse Grater.

When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.

Transfer the chicken and vegetables to a bowl.* Chop the chicken with the Salad Chopper. Serve the chicken with the lettuce wraps and optional toppings.

Yield:
4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 270, Total Fat 12 g, Saturated Fat 4.5 g, Cholesterol 90 mg, Sodium 680 mg, Carbohydrate 11 g, Fiber 2 g, Sugars 4 g, Protein 30 g

Cook's Tips:
For a simpler version, you can omit the onion, jalapeño, and garlic.

Here's a video that shows how simple this recipe is to make!