Keto Crock Pot Chicken Taco Lettuce Cups
Enjoy this recipe as a cold snack or a hot lunch! Shredded chicken is super tender from a crockpot bake before being mixed with tangy sour cream and plenty of lime juice and cilantro. A crisp lettuce cup is the perfect vessel to make this an easy finger food.
How to Make It
Step 1
Drizzle the olive oil in the bottom of a crock pot. Place the chicken in the oil and season with the salt, pepper, cumin, paprika, cayenne, and oregano.
Step 2
Cook the chicken on high heat for 6 hours. When done, use a pair of forks to shred the chicken and set aside in a mixing bowl.
Step 3
For this recipe, you can choose to use cold chicken or keep your chicken warm. In the mixing bowl, combine the chicken with the sour cream, lime juice, and minced cilantro.
Step 4
Arrange 8 large lettuce leaves on a flat surface. Cut away the hard white cores and make 4 sets of 2 leaves each.
Step 5
Simply spoon the chicken mixture into the lettuce leaves. Arrange on a serving platter for easy handheld eating.
Ingredients
- Olive Oil
2 teaspoon
- Boneless Skinless Chicken Breast
14 ounce
- Salt
¼ teaspoon
- Black Pepper, Ground
¼ teaspoon
- Cumin, Ground
½ teaspoon
- Paprika
¼ teaspoon
- Cayenne
⅛ teaspoon
- Oregano, Dried
½ teaspoon
- Sour Cream
4 tablespoon
- Lime Juice, Fresh
2 teaspoon
- Coriander Leaf, Fresh
⅛ cup, chopped
- Boston Lettuce
2 ounce