Chicken Lettuce Taco Boats Recipe
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 take on taco night - with just ten minutes of prep time!
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