Now that I finally found the Chipotle Choulua hot sauce (my favorite hot sauce) in stores, I just can’t get enough of it. I don’t know why this stuff is so hard to come by. And yes, I checked Amazon, but it’s so marked up that I couldn’t bring myself to buy it.
Want to know where I finally found it? GIANT EAGLE MARKET DISTRICT!!! When I tell you I looked everywhere, I mean I looked everywhere… Kroger, Fresh Thyme, Wal-Mart, Target (they have online, but it was out of stock), Meijer, World Market. Many people reached out letting me know it’s at Costco, but it’s not the Chipotle flavor, which is my favorite flavor.
FYI my mom told me that Marc’s also carries the Chipotle flavor as well. 😉 Thanks, Paula Spatula!
Anyways it only makes sense to bring a recipe to the blog so you can enjoy it too! But don’t worry, if hot sauce isn’t your thing then you can leave it out of the Greek yogurt topping and it will still taste delicious. What did I make? Well as you probably know, I LOVE Mexican food, but I’m trying to be a bit healthier post-holidays so I made….
Chicken Fajita Lettuce Wraps!
I’m all about the healthier twists on Taco Tuesday’s these days. Another healthy version is my Taco Stuffed Sweet Potato recipe, which is equally delicious!
This is my go-to chicken recipe for any Mexican bowl or salad. I actually can’t believe it’s the first time I’ve shared this recipe. It’s full of flavor and spices, which is why you can eliminate carbs and cheese without missing them from every bite.
From start to finish this recipe only takes approximately 30 minutes to make. It’s not as quick as my 20 minute meals, but only requires a little extra time.
If you have time, I’d let your chicken marinate for 30 minutes so it absorbs as much flavor as possible, but it will still be enjoyable without the added time…I’ll let you be the judge there!
What type of lettuce should I use?
I recommend using a heartier lettuce as the replacement for the tortillas otherwise the lettuce won’t be strong enough to hold all of the toppings. The goal is to make a healthier meal, not a messier meal! 🙂
In this recipe used butter lettuce because my grocery store was out of Boston leaf lettuce at the time. Other varieties that would work well are romaine or iceberg. Pick your favorite!
Toppings are the best part of any Mexican dish, would you agree? I went light on the toppings for my Chicken Fajita Lettuce Wraps, but there are many other ways you could dress up this recipe. Here are a few of my recommendations:
- favorite hot sauce; mix with sour cream or Greek yogurt for a creamy sauce
- shredded lettuce if you still use tortillas
- Mexican cheese blend
- diced tomatoes or pico de gallo
- avocado or guacamole
- lime wedges
Chicken Fajita Lettuce Wraps
- 3 chicken breasts sliced or cubed
- pinch salt + pepper
- ¼-⅓ cup Trader Joe's Aleppo Sauce
- 4 cloves garlic minced
- 2 tsp Ancho Chili Powder
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tbsp avocado or olive oil
- 1 orange bell pepper sliced
- 1 yellow bell pepper sliced
- 1 small onion sliced
- Trader Joe's Chili Lime Seasoning
Fajita Base & Toppings
- Butter leaf lettuce
- 1 packet Seeds of Change Spanish Style Rice optional
- ¼ cup non fat plain Greek yogurt
- 1 tbsp Cholula Chipotle hot sauce
- avocado slices
- Slice or cube chicken and set into a medium sized bowl. Season with salt and pepper.
- Add Aleppo sauce, minced garlic, Ancho chili powder, dried oregano, and cumin. Stir ingredients together until chicken is evenly coated. Set aside and let the chicken marinate while you prepare and cook the vegetables.
- Slice vegetables. Heat 1 tbsp avocado or olive oil in a cast iron skillet and add vegetables to the skillet. Add chili lime seasoning and stir to combine. Cook vegetables until translucent and they begin to brown on the edges. Remove and set aside.
- Add 1 tbsp avocado or olive oil. Add chicken to the same skillet and cook for 4-5 minutes on each side until chicken begins to brown and sauce thickens into a glaze.
- While chicken is cooking, cook the rice, wash and pat dry lettuce, and make the chipotle sauce by combining the Greek yogurt and hot sauce. Set aside until ready to plate.
- Return vegetables to the pan and cook chicken fajita mixture for 1-2 minutes. Turn off heat.
- Grab a big leaf of lettuce and set on plate. Scoop 1-2 tbsp rice on top of the lettuce. Add a scoop of chicken fajita mixture. Add a scoop of chipotle sauce on top. Serve with lime wedges and avocado slices.
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I’d love to hear from you once you get the chance to make this recipe. Leave a comment below with your review or any modifications you made! And don’t forget to tag @rightbackspatula on Instagram if you take any pictures!