These lettuce taco boats are a dinner you'll feel great about feeding to the family - and they'll love it, too! Juicy shredded chicken is smothered in a delicious and zesty chipotle, orange, and pineapple sauce and then heaped inside crisp lettuce wraps. Add some fresh toppings and you have a fun and wholesome take on taco night - with just ten minutes of prep time!
Ingredients
1cupminced pineapple
Juice from 2 large oranges, about ½ cup
6clovesgarlic, minced
2-4tablespoonsminced chipotle peppers in adobo sauce, depending on how spicy you like it
2tablespoonsdijon mustard
4chicken breasts
Toppings
Crispy lettuce, butter lettuce works the best
Sliced avocado
Pineapple chunks
Cilantro
Instructions
In the bowl of your slow cooker, mix the pineapple, orange juice, garlic, chipotle peppers, and dijon mustard. Add the chicken breasts and set your crock pot to high for 3-4 hours or low for 7-8 hours.
1 cup minced pineapple, Juice from 2 large oranges, 6 cloves garlic, 2-4 tablespoons minced chipotle peppers in adobo sauce, 2 tablespoons dijon mustard, 4 chicken breasts
Shred the chicken using 2 forks right in the crockpot and them mix it around with the sauce in the pot.
Pile the shredded chicken into the lettuce boats and top with sliced avocado, pineapple, and cilantro.