Slow Cooker Salsa Chicken Lettuce Wraps with Zesty Lime Crema
Tender, saucy chicken served in crisp lettuce cups and topped with a citrusy yogurt sauce — a low-carb, protein-packed meal you'll turn to again and again.
Ingredients
Salsa Pulled Chicken
- 16 ounces salsa, about 2 cups, mild, medium, or hot
- 2 pounds boneless, skinless chicken breast
- 1 heaping tablespoon taco seasoning
For Serving
- 16–20 large butter lettuce, romaine, or iceberg leaves
Zesty Lime Crema
- ¾ cup plain Greek yogurt, nonfat or low-fat
- 1 tablespoon light mayo
- Zest and juice of 1 lime
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- Tiny drizzle honey, optional
Optional Toppers
- Fresh chopped cilantro
- Diced avocado
- Thinly sliced red onion
Instructions
- Slow cook the chicken: Add the chicken, salsa, and taco seasoning to a slow cooker. Toss gently to coat. Cover and cook on high for 4 hours or low for 8 hours.
- Shred and season: Once the chicken is fully cooked and tender, shred it directly in the slow cooker using two forks. Stir until the juices are fully incorporated. Taste and adjust with salt and pepper as needed. You should have about 5 cups of shredded salsa chicken.
- Make the lime crema: In a small bowl, whisk together the Greek yogurt, mayo, lime zest, lime juice, paprika, garlic and salt until smooth and creamy. Taste and adjust lime or salt if needed.
- Assemble the lettuce wraps: Spoon ~⅓ cup pulled chicken into each lettuce leaf. Plan for 4 lettuce wraps per person (about 1 ¼ cups chicken per serving). Drizzle on ~1 tablespoon lime crema and add any optional toppings you love.Serve immediately and enjoy!
Notes
• Serving size: Makes 4 generous servings. Each serving includes 4–5 lettuce wraps (about 1¼ cups chicken total).
• Using rotisserie or leftover chicken: Remove and discard the skin, then pull the meat from the bones and shred or chop it into bite-sized pieces. Place the chicken in a bowl. For every 1 cup of chicken, start by mixing in ¼ cup salsa, then add more salsa a heaping tablespoon at a time until the mixture reaches your desired consistency.
• Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days. The lime crema will keep for 3–4 days refrigerated. Store lettuce separately to keep it crisp.
• Meal prep tip: Make the salsa chicken at the start of the week and use it in lettuce wraps one night, tacos another, and over rice and beans later in the week. It’s a fantastic protein base.
• Make it gluten-free: Use a certified gluten-free taco seasoning and double-check your salsa label.
• Make it dairy-free: Swap the Greek yogurt for a dairy-free plain yogurt alternative.
• Spice it up: Use hot salsa, add chopped jalapeño, or sprinkle crushed red pepper flakes into the chicken before serving. You can also add a few shakes of hot sauce or pinch of cayenne and chili powder into your lime crema.
• You're the boss of your salsa: Use your favorite brand — you can even swap in salsa verde for a tangier, zippier twist. Chunky adds texture, smooth coats everything evenly — both are delicious.
• Add more crunch: Shredded cabbage or finely chopped bell peppers add extra texture inside the wraps.
Nutrition Information per serving
Serving Size: 4 lettuce wraps each with a tablespoon of cremaCalories: 340Carbohydrates: 12gProtein: 55gTotal Fat: 7g— Unsaturated Fat: 5.5g— Saturated Fat: 1.5gCholesterol: 165mgSodium: 875mgPotassium: 1214mgFiber: 3gTotal Sugar: 6g— Natural Sugar: 6g— Added Sugar: 0gCalcium: 80mgIron: 1.9mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.