Chicken Lettuce Taco Boats Recipe
These chicken taco lettuce boats are filled with slow cooker shredded chicken flavored with pineapple, orange, garlic, and chipotle peppers, then topped with avocado, fresh pineapple, and cilantro. Served in crisp lettuce leaves, they’re fresh, flavorful, and easy to make.
Ingredients
- 1 cup minced pineapple
- Juice from 2 large oranges, about ½ cup
- 6 cloves garlic, minced
- 2-4 tablespoons minced chipotle peppers in adobo sauce, depending on how spicy you like it
- 2 tablespoons dijon mustard
- 4 chicken 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.Crispy lettuce, Sliced avocado, Cilantro, Pineapple chunks
Serving: 1 serving = ¼ of the recipe, Calories: 262kcal, Carbohydrates: 16g, Protein: 26g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 318mg, Potassium: 861mg, Fiber: 5g, Sugar: 8g, Vitamin A: 1567IU, Vitamin C: 27mg, Calcium: 43mg, Iron: 2mg