Slow Cooker Recipe for Spicy Shredded Chicken Lettuce Wrap Tacos (or Tostadas) with Avocado Salsa
- 4 boneless, skinless chicken breasts cut in half lengthwise
- 1 cup mild or medium tomato salsa (homemade or from a jar)
- 1 tsp. onion powder
- 1 can ( 4 oz.) diced green chiles, not drained (Anaheim chiles)
- 1-2 T Cholula hot sauce, or other Mexican hot sauce of your choice
- 2 T fresh-squeezed lime juice
- 2 medium or large avocados, diced into small pieces
- 3/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1/4 cup fresh-squeezed lime juice
- 2 large heads iceberg lettuce, washed if needed
- 8 medium-sized flour tortillas (use whole wheat or low-carb tortillas for South Beach Diet)
- chopped tomatoes (optional but good)
- Produce
- Avocados, medium or large (2)
- Cilantro, fresh (3/4 cup)
- Green chiles (1 can)
- Iceberg lettuce (2 large heads)
- Onion powder (1 tsp.)
- Red onion (1/4 cup)
- Tomatoes (1)
- Meat
- Chicken breasts, boneless skinless (4)
- Condiments
- Cholula hot sauce (1 T)
- Bread & Baked Goods
- Flour tortillas, medium-sized (8)
- Drinks
- Lime juice, fresh-squeezed (14 T)
- Other
- 1 cup mild or medium tomato salsa (homemade or from a jar)
Preparation
Read recipe preparation on kalynskitchen.com
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Published September 12, 2012 (5 months ago).
163 people saved this recipe.
