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–+ servings

Chicken Tinga Lettuce Taquitos

Classic taquitos get a keto makeover: juicy chicken tinga — smoky with chipotle and tomato — tucks into buttery lettuce leaves that sear in the skillet just long enough to blister and crisp.
Print Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Main Course
Cuisine: Mexican
Servings: 2 servings
Calories: 310kcal

Ingredients

  • 2 cups cooked shredded chicken sub: shredded turkey or rotisserie chicken
  • 1 chipotle in adobo + 1 Tbsp sauce sub: 1 tsp smoked paprika + hot sauce
  • 1 tbsp tomato paste sub: sugar-free ketchup
  • 1/4 cup chicken broth sub: bone broth, veggie broth
  • 1/2 tsp garlic powder sub: 1 minced clove
  • 1/2 tsp dried oregano sub: Mexican oregano or thyme
  • Salt & pepper to taste
  • 6–8 large butter-lettuce leaves sub: iceberg cups or blanched cabbage leaves
  • 1 tbsp avocado oil sub: ghee or olive oil
  • Optional toppings: chopped cilantro queso fresco, lime wedges

Instructions

  • Make quick tinga: Warm a skillet over medium; add shredded chicken, chipotle, tomato paste, broth, garlic, oregano, ½ tsp salt, and a few grinds of pepper. Simmer 3 min until thick. Cool 2 min so lettuce won't wilt.
  • Roll the taquitos: Lay a lettuce leaf flat. Spoon ~⅓ cup chicken along one edge; roll tightly like a cigar. Repeat for all leaves.
  • Seared crunch: Wipe skillet, add avocado oil, and heat to medium-high. Place taquitos seam-side down; sear 45 sec per side until lettuce spots char and edges stiffen.
  • Serve hot: Transfer to a platter; shower with cilantro, cheese, and a squeeze of lime. Eat immediately for max crunch.

Nutrition

Serving: 1serving | Calories: 310kcal | Protein: 27g | Fat: 19g | Fiber: 2g
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