Taco Lettuce Wraps with Shredded Chicken

I have been trying to have my carbs earlier in the day on my meal plan, I am finding it gives me better energy throughout the day and better results too! Wanted to share one of my newest recipes that I am loving for dinner lately!

I cook the chicken in advance during my meal prep, them portion out enough for dinner each night! 

SERVES 5-6

INGREDIENTS:

• 2 pounds of chicken breasts

• Packet of Frontera Taco Skillet Sauce (I only use half of the packet)

• Bibb lettuce

• Pico de gallo (I buy mine premade from the produce department)

• Avocado

• 1 sweet potato, sliced into small long strips like tortilla strips

• Cooking spray

• Lawry’s Casero Seasoning

DIRECTIONS

1. Place your chicken in a crockpot on high for 3 hours, or until it easily shreds.

2. Once chicken is fully cooked and shredded, place it in a separate bowl or container and add half of the Frontera Taco Skillet Sauce packet and mix together.

3. Take your sweet potato strips and place them in an airfryer, lightly spray with cooking spray and cook on low for 12-15 minutes, or until crisp. You can also bake them in the oven at 350 for 20-30 minutes, or replace with tortilla strips.

4. To assemble your taco lettuce wraps:

   1. One serving is 3 bibb lettuce leaves, 3/4 cup of the shredded chicken, 1/4 cup of pico de gallo, 1/4 of a small avocado and 1/4 cup of the sweet potato strips. I like to sprinkle the Lawry’s Casero Seasoning on top of them!

PORTION FIX: 3 lettuce wraps count as 1 green, 1 red, 1/2 blue and 1/4 yellow