Salsa Verde Chicken Lettuce Wraps

7 280 222
Ingredients Minutes Calories
Prep Cook Servings
40 min 4 h 6
Salsa Verde Chicken Lettuce Wraps
Health Highlights


681 gm Chicken breast, with skin (bones give more moisture, but you can use boneless)
1 tsp Sea salt, fine
2 tsp Cumin
1 tsp Chipotle seasoning, Dean Jacob's (less for less spicey)
1/2 tsp Garlic powder
1 1/2 cup Salsa verde, ready to serve
1 head Lettuce, romaine


First, remove skin from the chicken breast. Combine seasonings together in a small bowl and mix well. Lay the chicken in your crockpot, and sprinkle the seasoning blend over one side of the chicken. Then pour the salsa verde over the top. Cook on low for 3 to 4 hours. Remove chicken from the crockpot and transfer to a plate or cutting board.

If you used bone-in breasts, now is the time to remove the bones and set aside for bone broth later. Using two forks, shred the chicken, then put the shredded chicken back into the crockpot and stir it around to coat it in all the juicyness left inside. If not serving immediately, turn the crockpot off, but leave the lid in place to keep the salsa verde chicken warm. To serve, scoop salsa verde chicken into lettuce leaves and roll up.

Nutrition Facts

Per Portion

Calories 222
Calories from fat 93
Calories from saturated fat 24.6
Total Fat 10.4 g
Saturated Fat 2.7 g
Trans Fat 0
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 4.0 g
Cholesterol 83 mg
Sodium 811 mg
Potassium 657 mg
Total Carbohydrate 8.2 g
Dietary Fiber 3.3 g
Sugars 3.4 g
Protein 25.6 g

Dietary servings

Per Portion

Meat 1.3
Vegetables 1.8

Energy sources