CHICKEN TINGA LETTUCE WRAPS
A
traditional Mexican dish full of bold, hearty flavor that comes together
effortlessly and quickly! Great over a bed of rice and beans, on a tostada, or
in a lettuce wrap! Perfect for meal prep or as a low-carb, high-protein meal
option.
Prep
Time : 10 minutes
Cook
Time : 20 minutes
Total
Time : 30 minutes
Servings : 8 tacos
Calories
173 kcal
INGREDIENTS
Chicken Tinga
·
1
tbsp olive oil
·
1
small yellow onion, diced
·
3
cloves garlic, minced - 1 1/2 tsp
·
2-4
chipotles peppers in adobo, chopped
·
2
tsp chili powder
·
1
tsp dried oregano
·
1/2
tsp ground cumin
·
1
cup tomato sauce, no salt added or low-sodium
·
1/4
cup salsa, your favorite kind
·
14.5
oz can of fire roasted tomatoes
·
1
1/2 lb cooked, shredded chicken breast
·
1/2
tsp salt, more or less, to taste
·
1/4
tsp black pepper, more or less, to taste
Garnishment
·
8
leaves Boston lettuce, or iceberg leaves or romaine leaves
·
1/4
cup grated cotija cheese, divided
·
freshly
chopped cilantro
·
1/4
cup chopped tomatoes
·
1
medium lime, sliced into wedges
INSTRUCTIONS
1.
Place
a large nonstick sauce pan over medium heat with oil. Once the pan and oil are
heated, add the onion and cook 3-4 minutes. Or until translucent.
2.
Add
the minced garlic and cook 30-60 seconds, stirring.
3.
Add
chopped chipotles (with adobo sauce) and seasonings. Stir and cook 1 minute.
4. Pour
in the tomato sauce, fire roasted tomatoes,
and salsa. Allow to simmer 5 minutes. Stirring frequently.
5. Remove
from heat and carefully pour into a blender or food processor. Process until
smooth.
6. Pour
the sauce back into the pan, add the cooked, shredded chicken and stir. Simmer
2-3 more minutes. Season with salt and pepper, to taste.
7.
Serve
hot with rice and beans, tostadas, in corn tortillas, or lettuce leaves.
8.
Garnish
with freshly chopped cilantro, diced tomatoes, and cotija cheese.
To Meal Prep
1.
Divide
the Chicken Tinga between four meal prep containers. Separate the lettuce and
lime wedges into a separate container or into four sandwich bags - each with a
paper towel inside. This will help absorb moisture as the lettuce sits.
2.
If
easier, garnish the Chicken Tinga with the cilantro or place it, as well as the
cotija cheese, into four separate dressing containers. Store meal prep in the
fridge until ready to eat.
NOTES
HELPFUL TIPS FOR SUCCESS
CHICKEN: Use pre-cooked, shredded (or
diced) chicken. Rotisserie chicken works deliciously! If you don't have either
available, use 1 1/2 pounds of whole chicken breast added after the onions have
cooked down. Cook 2-3 minutes per side. Process the tomato sauce, chipotles,
tomatoes, and salsa in a food processor or blender, then add it to the pan,
covering the chicken. Add in the seasonings and allow to simmer 20-25 minutes,
or until the chicken has been cooked through. The internal temperature should
read 165 degrees F using a meat thermometer. Remove the chicken and shred it
with two forks and return it to the pan to simmer 2-3 minutes.
CROCKPOT: Process the tomato sauce,
tomatoes, chipotles, and salsa in a food processor or blender until smooth. Add
seasonings and stir. Place the uncooked chicken breast into the crockpot and
pour the sauce over to cover. Cook on LOW for 6 hours or HIGH for 4 hours. When
done, remove the chicken to shred with two forks. Return it to the sauce and
stir to fully combine.
CHIPOTLE PEPPERS: This dish comes with a bit of
heat! Adding 2 chipotles will give it a bit of a bite (low heat in my opinion)
and 4 chipotles will give it a some true heat. Not a heat that will build and
burn your mouth. I'm not a fan of that. So add peppers according to your taste
preference!
SODIUM: As always, I use low-sodium or
no-salt-added canned goods when I can. You can use regular or choice. Season
with salt to your preferred taste.
STORING: This can be stored in the fridge
in an airtight container for 4-5 days. Or in the freezer in a freezer bag or
storage container for up to 3 months.
Recipe
from withpeanutbutterontop.com
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