1 lb chicken cut into thin medallions
1 pkg taco seasoning
course black pepper
1 tsp garlic salt
2 tbsp Brummel & Brown yogurt butter
1 small can enchilada sauce
1/4 cup taco sauce
1 tsp sriracha hot chili sauce
2 tbsp jalapenos, diced
dash red pepper flake
1 tsp minced garlic
1/4 light sour cream
1/4 cup sliced black olives
8 inner leaves of Romaine lettuce (the inner leaves are smaller and sturdier)
1/2 cup Mexican style shredded cheese
1/4 cup green onion, chopped
1 oz of tortilla chips crumbled
Spicy Chicken Lettuce Cups
I've wanted to try lettuce "wraps" for a while but knew I needed something good to impress my husband enough that he'd eat a lettuce wrap again. So when I had leftover enchilada sauce and some romaine lettuce that needed to be used I knew I had my chance. The reason these turned into "cups" instead of "wraps" is because I had already used the big outer leaves of romaine so I didn't have enough lettuce that would wrap around a filling. As I got further into the center of the romaine heart I realized the inner leaves were pretty sturdy and looked like little taco shells, perfect for holding a filling.
You should have seen the look he gave me when I lined up the leaves of lettuce on our plates. It was memorable. It said "What the heck are you about to feed me?" then his mouth said "Why are you making a bed of lettuce?". I said "I'm not, they're lettuce cups!" with lots of enthusiasm and a smirk.
But being the good wife that I am I did fix him some beef and cheese taquitos so I KNEW there would be one thing that he'd like. Good news...he liked the lettuce cups too!
This recipe is SPICY and not for the faint of tongue. You can tailor the heat leavel to your liking by adjusting the amount of pepper ingredients.
Check out these other recipes!
BBQ Chicken Wonton Tacos
Buffalo Chicken Fries
Breakfast Pockets
Season the chicken generously with taco seasoning, black pepper, and garlic salt. Once you have the chicken well seasoned reserve the remaining taco seasoning for the sauce.
Heat a large skillet to medium heat. Add butter. Once butter is melted add chicken. Brown chicken lightly.
Add enchilada sauce, taco sauce, taco seasoning, sriracha sauce, jalapenos, and garlic to skillet. Bring to a simmer.
Allow sauce to simmer until chicken is done. Reduce heat. Taste for heat level then add red pepper flake.
Finally, add sour cream and black olives. Stir until sour cream is distributed.
Simmer until sauce thickens. About 5 minutes.
Wash and dry lettuce then line on plates. Fill each leaf with a few medallions of chicken and sauce. Then top with cheese, green onions, and crumbled chips.
Do not prepare until ready to serve as the lettuce will wilt the lettuce if it sits for too long.