Description
These Spicy Shredded Chicken Lettuce Wrap Tacos are a flavorful, low-carb alternative to traditional tacos, featuring tender shredded chicken cooked in a spicy tomato salsa mixture, served in crisp iceberg lettuce cups with a fresh avocado salsa. Perfect for a quick meal using an Instant Pot or slow cooker, these tacos bring bold Mexican-inspired flavors with a refreshing twist.
Ingredients
Chicken and Sauce
- 4 boneless, skinless chicken breasts, trimmed and cut into strips lengthwise
- 1 cup mild or medium low-sugar tomato salsa
- 1/4 cup chicken stock (omit for slow cooker version)
- 1 (7 oz.) can diced green chiles, not drained
- 1 tablespoon Cholula hot sauce or other Mexican hot sauce
- 2 tablespoons fresh-squeezed lime juice
- 1 teaspoon onion powder
Avocado Salsa
- 2 medium avocados, diced into small pieces
- 3/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1/4 cup fresh-squeezed lime juice
Assembly
- 2 heads iceberg lettuce, washed and separated into leaves
Instructions
- Prepare Chicken Strips: Trim visible fat and unwanted parts from chicken breasts, then cut each breast into three or four lengthwise strips. Spray the cooking vessel with olive oil or non-stick spray. For Instant Pot, arrange chicken strips inside the pot; for slow cooker, place at the bottom.
- Make the Spicy Sauce: In a bowl, combine the salsa, chicken stock (if using Instant Pot), diced green chiles, onion powder, hot sauce, and fresh lime juice. Mix thoroughly to blend the flavors.
- Cook Chicken (Instant Pot): Pour the sauce over the chicken strips in the Instant Pot. Secure the lid, set to Manual, High Pressure, and cook for 8 minutes. After cooking, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Cook Chicken (Slow Cooker): Pour the sauce mixture (without chicken stock) over chicken in the slow cooker. Cook on low for about 5 hours until the chicken is very tender. Alternatively, cook on high for a shorter time as preferred.
- Shred Chicken and Reduce Sauce (Instant Pot): Remove chicken to a cutting board and shred using two forks. Set the Instant Pot to Sauté mode on low heat, simmer the remaining sauce until reduced to about 1/2 cup, which takes approximately 5-10 minutes.
- Shred Chicken and Reduce Sauce (Slow Cooker): Use a slotted spoon to remove chicken to a cutting board and shred with two forks. Turn slow cooker to high, leave lid partially off to allow steam to evaporate and sauce to thicken. Optionally, cook down excess sauce in a separate pan if too much remains.
- Combine Chicken and Sauce: Return shredded chicken to the cooking vessel and stir to combine with the reduced sauce. Let heat through as you prepare other ingredients.
- Prepare Avocado Salsa: In a large bowl, toss diced avocados with fresh lime juice. Add chopped cilantro and red onion, gently mixing to combine flavors without mashing the avocado.
- Assemble Lettuce Tacos: Cut iceberg lettuce heads in half and separate into large leaves, washing if necessary. Use two leaves to form a cup, fill with a scoop of shredded chicken mixture, and top with a scoop of avocado salsa. Serve immediately, eating tacos by hand.
Notes
- For lower sodium, choose low-sodium tomato salsa and chicken stock.
- Adjust hot sauce quantity to your preferred spice level.
- Using freshly squeezed lime juice brightens the flavor of both chicken and avocado salsa.
- Ensure iceberg lettuce leaves are crisp for best taco assembly.
- The recipe can be adapted for either Instant Pot or slow cooker depending on your available equipment and time.
- Do not add chicken stock in slow cooker version to prevent watery sauce.
- Prep Time: 10 minutes
- Cook Time: 13 minutes (Instant Pot) or 5 hours (Slow Cooker)
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican
