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Mexican Chicken Lettuce Cups

Mexican Chicken Lettuce Cups
Jennifer
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Category
Chicken, Turkey or Duck, Cinco de Mayo, Featuring this Product..., Grilling, Latin Heat seasoning, Recipes
Servings:  10-12 cups

This versatile recipe can be cut down to a simple quick cooked chicken option or infused with spice by using the 2+ hour marinade method. Pick your favorite sturdy leafy green but this recipe recommends savoy cabbage for its natural cupping and flavor. Either way you'll never look at vegetation the same way again.

    Marinade (optional - use instead of rub)
  • 1-2 Tbsp Sauce Goddess Latin Heat spice blend (use less if you don’t like it spicy)
  • 2 Tbsp light olive, avocado or sunflower oil
  • Juice of one lime
  • Juice of one lemon
  • ½ cup fresh cilantro leaves chopped up
    Lettuce Cups
  • 1 head of Savoy cabbage
  • 1 cup grated cheddar or jack cheese
  • Lime slices
  • Creamy avocado dip
    Chicken Prep
  1. Place all marinade ingredients in a zip top bag and add chicken.
  2. Refrigerate for 2 hours.
  3. Remove chicken from marinade and discard marinade. If you are not using the marinade, sprinkle chicken with spice rub.
  4. Cook chicken on grill, in oven or on stove top until firm and meat temperature reaches 165 degrees.
  5. Remove from heat and set aside.
    Leafy Cup Prep
  1. Gently slice off the bottom of the savoy cabbage. This will make it easier to remove the leaves. One head may give you 10-12 useful cups.
  2. Peal off sizes you want to use but you may need to cut larger heads into halves or quarters.
  3. Place cheese in the bottom of each cabbage cup.
  4. Add chicken.
  5. Add avocado dip.
  6. Squeeze a bit of lime on top.
  7. Optional toppings include salsa, sour cream or hot sauce.
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