Today we’re going to be making slow cooker lettuce wraps. These low carb lettuce wraps are super simple to make and incredibly delicious, but the the real star of the show is the taco seasoning. This is my go-to taco seasoning recipe and base for all of the Mexican food I cook in my kitchen. This recipe only comes out to 170 calories per serving, so they’ll make a great addition to your meal prep arsenal. I really hope you give these a try, be sure to let me know if you do down in the comments.
INGREDIENT AMOUNTS: (MAKES 6 SERVINGS)
• Boneless Skinless Chicken Breast (2lbs/900g)
• Salsa (200g/.875 Cup)
• Red Bell Pepper (120g/1 Medium)
• Sweet Yellow Onion (1/2 Onion /84g)
• Cilantro (28g/1oz)
• Salt (1 tsp/to taste)
• Iceberg Lettuce (12 leafs)
• (Optional) Extra Onion, Pepper, Cilantro for Topping)
TACO SEASONING INGREDIENTS:
• Chili Powder (3 tsp)
• Onion Powder (2 tsp)
• Garlic Powder (1 tsp)
• Ground Oregano (1 tsp)
• Cumin (1 tsp)
• Paprika (1 tsp)
(Depending on how much spice you like, these amounts will be enough for 1-2 batches of this recipe. I usually switch multiply the amounts to make a larger batch of seasoning to store in my spice cabinet for all of my recipes that call for taco seasoning)
INSTRUCTIONS:
Place chicken breast into slow cooker with chopped onion, pepper, cilantro, and salsa. Season with taco seasoning mixture and salt, and cook on high for 4 hours/low for 8 hours. 30 Minutes before cook time is complete, shred chicken breast with two forks and stir together all ingredients to ensure proper coating on the shredded chicken. Finish remaining cook time and serve on lettuce leafs, tortilla shells, or rice.