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❤Rachel
..
Crock-Pot Jamaican Pulled Chicken Lettuce Wraps
You’ve gotta add these tangy wraps to your meal plans for the week! Throw it in the crockpot, and come home to a refreshing – satisfying Summertime Dinner.
Clean Eating for the WIN! These are SO fresh and satisfying!
Makes about 4-6 servings
Ingredients:
- 2 lbs. boneless and skinless chicken breasts
- 1 cup diced tomatoes, fresh or canned organic, with juice
- 1/2 cup broth (bone broth, chicken broth, or veggie broth)
- 1 bell pepper, diced
- 1 small red onion, diced
- 3 fresh garlic cloves, minced
- 1 chili pepper, minced, seeds removed
- 1/2 cup fresh cilantro or parsley leaves, chopped
- 1 Tbsp cumin
- 1. 5 Tbsps jerk seasoning
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 ripe mango, sliced
- 1 ripe avocado, sliced
- Head of butter lettuce or lettuce leaves of choice
Instructions:
Crockpot Instructions:
In a crockpot fitted with lid, arrange the ingredients as follows: chicken breasts, peppers, onion, garlic, cilantro, chili and diced tomatoes.
Pour the broth and season with salt and pepper to your taste.
Mix to combine, then place the lid on.
Set crockpot to low and let cook about 6 hours (or high for 3-4 hours)
When the chicken is done, shred with two forks and mix into the sauce.
OR
Oven Instructions:
Preheat the oven to 350 f.
In a deep skillet fitted with tight lid, arrange the ingredients as follows: chicken breasts, peppers, onion, garlic, cilantro, chili and diced tomatoes.
Pour the broth and season with salt and pepper to your taste.
Mix to combine, then place the lid on.
Bake in the preheated oven for about 40-45 minutes until chicken is cooked through.
When the chicken is done, shred with two forks and mix into the sauce.
Assemble lettuce wraps, top with mango and avocado slices and serve.
Enjoy!
❤Rachel
Ingredients
- 2 lbs. boneless and skinless chicken breasts
- 1 cup diced tomatoes, fresh or canned organic, with juice
- 1/2 cup broth (bone broth, chicken broth, or veggie broth)
- 1 bell pepper, diced
- 1 small red onion, diced
- 3 fresh garlic cloves, minced
- 1 chili pepper, minced, seeds removed
- 1/2 cup fresh cilantro or parsley leaves, chopped
- 1 Tbsp cumin
- 1. 5 Tbsps jerk seasoning
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 ripe mango, sliced
- 1 ripe avocado, sliced
- Head of butter lettuce or lettuce leaves of choice
Instructions
Crockpot Instructions:
- In a crockpot fitted with lid, arrange the ingredients as follows: chicken breasts, peppers, onion, garlic, cilantro, chili and diced tomatoes. Pour the broth and season
- with salt and pepper to your taste. Mix to combine, then place the lid on.
- Set crockpot to low and let cook about 6 hours (or high for 3-4 hours)
- When the chicken is done, shred with two forks and mix into the sauce.
Oven Instructions:
- Preheat the oven to 350 f.
- In a deep skillet fitted with tight lid, arrange the ingredients as follows: chicken breasts, peppers, onion, garlic, cilantro, chili and diced tomatoes.
- Pour the broth and season with salt and pepper to your taste.
- Mix to combine, then place the lid on.
- Bake in the preheated oven for about 40-45 minutes until chicken is cooked through.
- When the chicken is done, shred with two forks and mix into the sauce.
- Assemble lettuce wraps, top with mango and avocado slices and serve.
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