Chicken Taco Lettuce Wraps with Tomatillo Salsa Verde
Servings
8people
Servings
8people
Ingredients
Chicken filling
  • 2tsp chili powder
  • 1tsp cumin
  • 1tsp dried oregano
  • 1tsp bittersweet paprika
  • 1tsp lime zest
  • 1 Tbsp lime juice
  • 3 garlic clovespeeled and crushed
  • 1/4tsp salt
  • 3 chicken breastsboneless and skinless
  • 2 Tbsp extra-virgin olive oil
  • 3oz hearts of romaineapproximately 12total
Tomatillo salsa
  • 4 tomatillos
  • 1/2 serrano pepperseeds included
  • 2 garlic clovespeeled
  • 2 Tbsp extra-virgin olive oil
  • 1cup cilantro
Instructions
  1. In small bowl, combine chili powder, cumin, oregano, paprika, lime zest and juice, and garlic to make a paste. Spread paste over chicken breasts and massage, making sure meat is well covered by paste. Place chicken in glass container with lid; cover and refrigerate for 2 to 4 hours.
  2. Meanwhile, make tomatillo salsa. Preheat oven to 425 F .Peel tomatillos and rinse to remove sticky residue. Remove any prominent stems. In baking dish, place tomatillos, serrano pepper, garlic cloves, and olive oil. Roast in oven for 20 minutes, turning once. Allow to cool and add to bowl of food processor with cilantro. Be sure to include oil from baking dish. Blend until smooth.
  3. When ready to cook, remove chicken from fridge and allow it to come to room temperature while you preheat oven to 350 F. Bake chicken for 40 minutes, turning once during cooking time. When internal temperature reaches 165 F remove from oven and allow to rest, covered, for 10 minutes.
  4. Using kitchen mixer (see tip) or by hand, shred chicken.
  5. To serve, fill romaine lettuce cups with shredded chicken, a bit of cabbage slaw (see previous recipe), and top with tomatillo salsa. Alternatively, place big bowls of cabbage and chicken on table and allow people to fill their own lettuce cups. Serve with plenty of lime wedges and extra cilantro.
Recipe Notes

Per serving: 160 calories; 12 g protein; 10 g total fat (2 g sat. fat); 6 g total carbohydrates (0 g sugars, 3 g fiber); 180 mg sodium