Pulled Chicken Lettuce Tacos

with cauliflower rice, and red cabbage slaw.

Prep Time: 20 minutes
Cook: 40 minutes
What you’ll need
  • 2 skinless, boneless chicken breasts
  • 2 cups shredded red cabbage
  • 1 box cauliflower rice (or one head, riced)
  • 1 head of bib lettuce
  • 1, 12 oz can of tomato sauce
  • 1/4 cup white vinegar
  • 2 garlic cloves

For the spice blend:  

  • 1 tsp chili powder
  • 1 tsp brown sugar
  • 1 tsp salt  
  • 1 tsp onion powder  
  • 1 tsp dried oregano
  • 1 tsp garlic powder  
  • 1 tsp paprika

For the slaw dressing:

  • 4 tbsp olive oil
  • 3 tbsp apple cider vinegar
  • 1.5 tbsp pure maple syrup
  • 1 garlic clove, minced
  • 1/2 tsp kosher salt
  • black pepper to taste
  1. Wash and dry the fresh produce. Cut off and discard the root end of the lettuce and separate the leaves. Rinse cauliflower rice and dry well. Set aside.
  2. Mix spice blend ingredients together and rub on the chicken breasts.
  3. Sear chicken. Heat 1 tbsp of olive oil in a non-stick pan. Sear spiced chicken for 5 minutes per side (note: it won't be fully cooked just yet). Place aside to rest.
  4. Boil sauce. In a pot, bring tomato sauce, one can of water, and vinegar to a boil. Once boiling, place well rested chicken in the pot and boil for 18 minutes, or until fully cooked through.
  5. Cook the cauliflower rice. in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Sauté 2 crushed garlic cloves until fragrant, about 30 seconds-1 minute. Add the cauliflower rice; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Season with salt and pepper to taste.
  6. Mix dressing ingredients and toss with shredded cabbage. Set aside.
  7. Assemble your tacos. Use the lettuce leaves as your base (you may have extra), cauliflower rice, then chicken and finally the slaw.

find a recipe.