Salsa chicken lettuce wraps made with chicken slow-simmered in salsa, shredded and served in Sonoran-style lettuce taco cups. Served with Greek yogurt, radishes and shredded Mexican blend cheese. Use my chiltepin salsa or your favorite store-bought variety. This recipe is keto and low-carb.
Recipe for salsa chicken lettuce wraps made with chicken simmered in salsa, then shredded and served Sonoran-style in in lettuce leaf tacos with Greek yogurt, Mexican blend cheese and radishes.
Ingredients
- 1.5 pounds boneless skinless chicken breast or thighs
- 1 small onion chopped, about 1 cup
- 2 chipotle chilis in adobo sauce chopped
- 3-4 cups broth vegetable or chicken (enough to submerge the chicken)
- 1 ½ cups of your favorite salsa or taco sauce. I use the Chiltepin Salsa from my Taste of Tucson cookbook
- 1 tsp. Maggi Seasoning Sauce or Worcestershire sauce
- 1 tsp. taco seasoning Get my Taco Seasoning Blend recipe.
- 1 tsp dried Mexican oregano
- 1 head of iceberg or butter lettuce washed and separated into leaf cups
- ½ cup nonfat Greek yogurt or sour cream
- ½ cup light Mexican shredded cheese for serving
- radish slices for serving
Instructions
- Spray a large dutch oven heated to high with cooking oil. Add the chicken and brown on each side for a minute or two.
- Add the rest of the ingredients and bring to a boil. Reduce the heat to a low simmer and cook for 1 hour covered, stirring occasionally. Remove cover and cook for another hour or until almost all of the liquid is absorbed. Add a little water if the liquid absorbs too quickly - the long cooking time is what makes the chicken so tender. Shred the chicken while still in the pot using two big forks. Continue to simmer until all of the rest of the liquid has been absorbed.
Spoon into lettuce leaf cups, top with yogurt, cilantro, cheese and more salsa.
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
