Chicken Tinga Lettuce Wraps
with Fresh Tomato Salsa
Cooking time
35 minutes
Servings
2/4
Calories
360 /serving
This is one Mexican meal to sit back and savour. This super-juicy filling consists of chicken poached to tender and torn into shreds, so it can soak up those chipotle-based spices. It’s loaded into carb-smart wraps, with a topping of zingy tomato salsa.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Head of Iceberg lettuce
- 1 Garlic clove
- 1 Onion (or shallot)
- 1 Lime
- 1 Cucumber
- 2 Tomatoes
- 30ml Tomato paste
- 12g Chicken demi-glace
- 7.5g Amor de Tinga spices (dried oregano, cumin, chipotle, sweet paprika, kosher salt)
Contains: Sulphites
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
3 g
Sodium
590 mg
Total Carb
30 g
Sugars
13 g
Protein
38 g
Fibre
8 g
Preparation
Make the stock & cook the chicken
- Peel and halve the onion; cut ½ into 4 wedges.
- In a medium pot, combine the chicken, onion wedges, 2 ½ cups water (double for 4 portions) and a generous pinch of S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 10 to 12 min., until the chicken* is cooked through.
- Transfer the chicken to a shallow bowl, reserving the stock. Using two forks, shred the chicken.
Mise en place
- Meanwhile, small-dice the tomatoes.
- Small-dice the cucumber and remaining onion.
- Mince the garlic.
- Separate the lettuce leaves.
- Halve the lime; juice ½ and quarter the remaining ½.
Make the sauce & coat the chicken
- In a large, high-sided pan, heat a drizzle of oil on medium.
- Add the garlic, tomato paste and spices. Sauté, 1 to 2 min., until dark red.
- Add ½ cup of the stock (double for 4 portions) and the demi-glace; bring to a boil.
- Reduce to a simmer and add the chicken. Cook, stirring occasionally, 2 to 3 min., until sightly reduced.
- If the sauce seems dry, gradually add the remaining stock until you achieve your desired consistency.
Make the salsa
- In a small bowl, combine the tomatoes, cucumber, lime juice, remaining onion and S&P.
Plate your dish
- Divide the lettuce leaves between your plates.
- Top with the chicken and salsa.
- Garnish with the lime wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
