Ingredients

• 12 oz of chicken breast345 g of chicken breast
• 1 tablespoon of coconut oil
• 240 mL of milk1 cup of milk
• 1 of onion
• 3 clove of garlic
• 1 teaspoon of cumin
• 1 teaspoon of dried oregano
• 1 can of canned chipotle pepper
• ½ teaspoon of salt
• 6 leave of butter lettuce
• 0 of pico de gallo

Instructions

1. Heat the coconut oil in a large nonstick skillet. Toss in the diced onion and salt and sauté for about 5 minutes.
2. Sprinkle in the ground dried oregano and cumin.
3. Add the minced chipotle and garlic and sauté until the garlic is fragrant, about 30 seconds.
4. Pour in the milk and stir the mixture to combine. You can use skim or low-fat milk instead of whole milk, but make sure to reduce it on a lower heat to avoid curdling the milk.
5. Once the mixture has bubbled and reduced slightly, mix in the shredded chicken until evenly coated.
6. Spoon the mixture evenly onto butter lettuce leaves. Top with pico de gallo or salsa and serve.
7. Enjoy!