Easy to prepare Chicken Tinga Lettuce Wraps that are made with shredded chicken, fire roasted tomatoes, tomato sauce, salsa, and chipotles peppers in adobo. This recipe cooks in one pan quickly and easily. The sauce is full of bold, hearty flavor and is perfect for tostadas, tacos, over rice and beans, or in a lettuce wrap! Beware – it does pack a bit of heat!

Perfect for meal prepping, your next Taco Tuesday, and freezer-friendly. High-protein, low-carb meal option.

CHICKEN TINGA

Chicken Tinga is a classic Mexican dish consisting of shredded chicken that is prepared with sliced, sautéed onions and cooked in a tomato-chipotle based sauce. The flavor is bold, smoky, and contains a little heat from the chipotle peppers. It is very easy to make and can be ready in around 30 minutes! This recipe uses pre-cooked shredded chicken, which helps cut back on the time. But you are more than welcome to slow-cook the chicken in the sauce, remove, shred and add it back! 

SO EASY. SO YUMMY.

It is traditionally served in corn tortillas, in burrito bowls, or with tostadas, but we used them in salad bowls and lettuce wraps — to keep this a high-protein, low-carb option. It also helps to keep the calories down, as well!

INGREDIENTS NEEDED TO MAKE THIS CHICKEN TINGA

• Precooked chicken breast
• Olive oil
• Veggies: onion, garlic, fire roasted tomatoes
• Chipotle peppers in adobo
• Tomato sauce
• Seasonings: chili powder, oregano, cumin
• Salt and pepper, to taste
• Boston leaf lettuce, or iceberg lettuce cups or romaine leaves
• Garnish: lime wedges, grated cotija cheese, diced tomatoes, and cilantro

HOW TO MAKE QUICK AND EASY CHICKEN TINGA LETTUCE WRAPS

Full recipe can be found below in the recipe card. Scroll down! 🙂

1. Sauté the onions in a large non-stick sauce pan. Once translucent, add the minced garlic and cook 30-60 seconds.
2. Add the chipotle peppers and seasonings, stirring for 1 minute.
3. Pour in the tomato sauce, fire roasted diced tomatoes,  and salsa. Stir to combine and consistently stir every minute or so while the sauce simmers for 5 minutes.
4. Safely pour the sauce into a blender or food processor. Blend until smooth.
5. Pour the sauce back into the pan, combine with the cooked, shredded chicken and cook 2-3 minutes to warm.
6. Season with salt and pepper.
7. Serve over rice and beans, in corn tortillas, over a tostada, or in lettuce wraps.
8. Garnish with grated cotija cheese, cilantro, diced tomatoes and a fresh squeeze of lime juice.

Some of the links below are affiliate links. This means that if you choose to make a purchase via the link provided, I will earn a commission. This commission comes at no additional cost to you whatsoever. I recommend these products because I have tested them and find that they are helpful and worth the cost; not because of the small commissions I make if you decide to make a purchase.

HELPFUL TIPS FOR SUCCESS

• CHICKEN: Use pre-cooked, shredded (or diced) chicken. Rotisserie chicken works deliciously! If you don’t have either available, use 1 1/2 pounds of whole chicken breast added after the onions have cooked down. Cook 2-3 minutes per side. Process the tomato sauce, chipotles, tomatoes, and salsa in a food processor or blender, then add it to the pan, covering the chicken. Add in the seasonings and allow to simmer 20-25 minutes, or until the chicken has been cooked through. The internal temperature should read 165 degrees F using a meat thermometer. Remove the chicken and shred it with two forks and return it to the pan to simmer 2-3 minutes.
• CROCKPOT: Process the tomato sauce, tomatoes, chipotles, and salsa in a food processor or blender until smooth. Add seasonings and stir. Place the uncooked chicken breast into the crockpot and pour the sauce over to cover. Cook on LOW for 6 hours or HIGH for 4 hours. When done, remove the chicken to shred with two forks. Return it to the sauce and stir to fully combine. 
• CHIPOTLE PEPPERS: This dish comes with a bit of heat! Adding 2 chipotles will give it a bit of a bite (low heat in my opinion) and 4 chipotles will give it a some true heat. Not a heat that will build and burn your mouth. I’m not a fan of that. So add peppers according to your taste preference!
• SODIUM: As always, I use low-sodium or no-salt-added canned goods when I can. You can use regular or choice. Season with salt to your preferred taste.
• STORING: This can be stored in the fridge in an airtight container for 4-5 days. Or in the freezer in a freezer bag or storage container for up to 3 months.

MEAL PREP RECOMMENDATIONS:

1. If meal prepping with leaves of lettuce, I would keep the Chicken Tinga separate from the vegetables in order to reheat the meat.
2. Looking for re-useable, glass meal prep containers? I recommend single compartment containers or three-compartment bento-style box containers.
3. For sauces, herbs, dips, cheeses, etc – I recommend using these dressing containers. They work well for travel, are dishwasher safe, and great for portion controlling cheese and dressings!
4. Reheat, covered with a napkin or paper towel to prevent any microwave mess.

TOOLS USED IN MAKING THESE CHICKEN TINGAS

• Hamilton Beach 12-Cup Stack and Snap Food Processor and Vegetable Chopper – to puree the sauce.
• Five Blade Herb Scissors – the best thing since sliced bread! Cuts herbs like a dream. 
• Digital Meat Thermometer – quick and easy to use!

OTHER MEAL PREP RECIPES

1. Skinny Taco Salad – Meal Prep
2. Grilled Chicken and Hummus Meal Prep
3. Egg Muffin Breakfast Meal Prep
4. Easy Protein Bistro Snack Box
5. Turkey Pinwheel Meal Prep

EASY & HEALTHY RECIPES YOU MAY LOVE

1. Healthy Garden Chicken Salad
2. Instant Pot Chicken Noodle Soup
3. Simple Sheet Pan Chicken Fajitas
4. Easy Sheet Pan Breakfast Potatoes
5. Ham and Broccoli Hash Brown Crusted Quiche

STILL HUNGRY? FIND ME ON:
FACEBOOK | TWITTER | INSTAGRAM | PINTEREST

Chicken Tinga Lettuce Wraps

5 from 3 votes

A traditional Mexican dish full of bold, hearty flavor that comes together effortlessly and quickly! Great over a bed of rice and beans, on a tostada, or in a lettuce wrap! Perfect for meal prep or as a low-carb, high-protein meal option.

Print Recipe Rate Recipe

Course: Main Dish, Meal Prep

Cuisine: Mexican

Keyword: Chicken Tinga, Chicken Tinga Lettuce Wraps, Lettuce Wraps, Meal Prep

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 tacos

Calories: 173kcal

Author: Samantha Buckner

Ingredients:

Chicken Tinga:

• ▢ 1 tbsp olive oil
• ▢ 1 small yellow onion, (diced)
• ▢ 3 cloves garlic, (minced - 1 1/2 tsp)
• ▢ 2-4 chipotles peppers in adobo, (chopped)
• ▢ 2 tsp chili powder
• ▢ 1 tsp dried oregano
• ▢ 1/2 tsp ground cumin
• ▢ 1 cup tomato sauce, (no salt added or low-sodium)
• ▢ 1/4 cup salsa, (your favorite kind)
• ▢ 14.5 oz can of fire roasted tomatoes
• ▢ 1 1/2 lb cooked, shredded chicken breast
• ▢ 1/2 tsp salt, (more or less, to taste)
• ▢ 1/4 tsp black pepper, (more or less, to taste)

Garnishment:

• ▢ 8 leaves Boston lettuce, (or iceberg leaves or romaine leaves)
• ▢ 1/4 cup grated cotija cheese, (divided)
• ▢ freshly chopped cilantro
• ▢ 1/4 cup chopped tomatoes
• ▢ 1 medium lime, (sliced into wedges)

Instructions:

• Place a large nonstick sauce pan over medium heat with oil. Once the pan and oil are heated, add the onion and cook 3-4 minutes. Or until translucent.
• Add the minced garlic and cook 30-60 seconds, stirring.
• Add chopped chipotles (with adobo sauce) and seasonings. Stir and cook 1 minute.
• Pour in the tomato sauce, fire roasted tomatoes,  and salsa. Allow to simmer 5 minutes. Stirring frequently.
• Remove from heat and carefully pour into a blender or food processor. Process until smooth.
• Pour the sauce back into the pan, add the cooked, shredded chicken and stir. Simmer 2-3 more minutes. Season with salt and pepper, to taste.
• Serve hot with rice and beans, tostadas, in corn tortillas, or lettuce leaves.
• Garnish with freshly chopped cilantro, diced tomatoes, and cotija cheese.

To Meal Prep:

• Divide the Chicken Tinga between four meal prep containers. Separate the lettuce and lime wedges into a separate container or into four sandwich bags - each with a paper towel inside. This will help absorb moisture as the lettuce sits.
• If easier, garnish the Chicken Tinga with the cilantro or place it, as well as the cotija cheese, into four separate dressing containers. Store meal prep in the fridge until ready to eat.

Notes:

HELPFUL TIPS FOR SUCCESS

• CHICKEN: Use pre-cooked, shredded (or diced) chicken. Rotisserie chicken works deliciously! If you don't have either available, use 1 1/2 pounds of whole chicken breast added after the onions have cooked down. Cook 2-3 minutes per side. Process the tomato sauce, chipotles, tomatoes, and salsa in a food processor or blender, then add it to the pan, covering the chicken. Add in the seasonings and allow to simmer 20-25 minutes, or until the chicken has been cooked through. The internal temperature should read 165 degrees F using a meat thermometer. Remove the chicken and shred it with two forks and return it to the pan to simmer 2-3 minutes.
• CROCKPOT: Process the tomato sauce, tomatoes, chipotles, and salsa in a food processor or blender until smooth. Add seasonings and stir. Place the uncooked chicken breast into the crockpot and pour the sauce over to cover. Cook on LOW for 6 hours or HIGH for 4 hours. When done, remove the chicken to shred with two forks. Return it to the sauce and stir to fully combine. 
• CHIPOTLE PEPPERS: This dish comes with a bit of heat! Adding 2 chipotles will give it a bit of a bite (low heat in my opinion) and 4 chipotles will give it a some true heat. Not a heat that will build and burn your mouth. I'm not a fan of that. So add peppers according to your taste preference!
• SODIUM: As always, I use low-sodium or no-salt-added canned goods when I can. You can use regular or choice. Season with salt to your preferred taste.
• STORING: This can be stored in the fridge in an airtight container for 4-5 days. Or in the freezer in a freezer bag or storage container for up to 3 months.

TRIED THIS RECIPE?Tag me @withpeanutbutterontop or use my hashtag #withpeanutbutterontop on Instagram!

NUTRITION:

Serving:2tacos || Calories:173kcal || Carbohydrates:9g || Protein:20g || Fat:5g || Saturated Fat:1g || Polyunsaturated Fat:0g || Monounsaturated Fat:0g || Trans Fat:0g || Cholesterol:57mg || Sodium:578mg || Potassium:604mg || Fiber:3g || Sugar:4g || Vitamin A:2245IU || Vitamin C:7.6mg || Calcium:48mg || Iron:1mg

Disclaimer:The nutritional information provided on each recipe on With Peanut Butter on Top is given as a courtesy and as approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Nutritional information varies per brand/product. We recommend using an app to calculate full and accurate nutrition based on your ingredients used per recipe. Thank you! 🙂