(Slow Cooker) Chicken Lettuce Tacos

In case you hadn't guessed by now, I love Mexican style food. I'm always looking for new and interesting gluten free ideas.



So when our friends came round for a late Saturday supper, I came up with this. The chicken is slow cooked and tender, and the rest of the ingredients are fresh and delicious. Because the chicken is slow cooked, and the rest just involves a bit of chopping and assembly, it is a pretty easy meal to make.

Serve the lettuce tacos with tortilla chips, guac, soured cream, refried beans, extra sweetcorn and lime wedges.

Recipe:
(Serves 4)

4 chicken breasts
16 lettuce leaves
Handful of grated cheese
Handful of cooked sweetcorn
1 lime, cut into wedges
1/2 red pepper, cubed

2 tbsp paprika

2 tbsp ground cumin

2 tsp chilli flakes

2 tsp thyme 

6 tbsp sunflower oil

4 tbsp lemon juice

Large pinch of salt 

Mix the paprika, ground cumin, chilli flakes, thyme, oil, salt and lemon juice in a large bowl. Add the chicken and toss so it is all coated in the marinade. Cover and leave in the fridge to marinate for at least 3 hours.

Transfer the chicken and all the marinade to a slow cooker and cook on low for 3 1/2 - 4 hours. Once cooked, remove the chicken from the slow cooker with tongs, leaving the liquid behind. Pull apart with forks so the chicken is shredded.

Lay out the lettuce leaves and divide the chicken between the leaves. Next divide the pepper and sweetcorn between the leaves and finish by topping each one with the grated cheese.

Carefully place them all on a platter and serve with the lime wedges so everyone can grab them, wrap them up and eat with their hands, just like tacos.