Quick Cooker Salsa Chicken Lettuce Wraps

INGREDIENTS

• 2 lbs. (1 kg) boneless, skinless chicken breasts

• 2 tbsp (30 mL) Southwestern Seasoning Mix

• 1 small onion

• 1 jalapeño (optional)

• 2 garlic cloves

• 1 cup (250 mL) chunky salsa

• 2 heads butter lettuce or 16 tortilla shells

• Optional: Cheddar cheese, radishes, Greek yogurt or sour cream, cilantro, avocado

DIRECTIONS

1. Season the chicken breasts with the Southwestern Seasoning Mix and place them in the Quick Cooker.

2. Cut the onion into chunks. Cut the top off a jalapeño (if using) and remove the seeds by scraping them out with the Coated Utility Knife. Place the onion and jalapeño into the Manual Food Processor and process until coarsely chopped.

3. Place the onion, jalapeño, garlic cloves pressed with the Garlic Press, and salsa into the Quick Cooker. Lock the lid and select the CHICKEN/POULTRY setting. Press START.

4. Meanwhile, separate the leaves of the butter lettuce for wraps. Prep optional toppings like cheese, radishes, or cilantro.

5. When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure. Transfer the chicken and vegetables to a bowl.* Chop the chicken with the Salad Chopper. Serve the chicken with the lettuce wraps and optional toppings.

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