Tex-Mex Lettuce Wraps

We are big fans of Mexican food in my house. We could eat tacos with chips and guac weekly and probably never get tired of it. Mexican food isn't always the healthiest for you, so I was so excited when I stumbled upon this recipe. It uses the crockpot, which of course makes this an instant winner in my eyes. It's also healthy and extremely flavorful. I have always associated lettuce wraps with Asian cuisine, but boy was I living in the dark! Tex-Mex and lettuce wraps were made for each other. I will be making this again!

Ingredients:
1 1/2 pounds boneless, skinless chicken breasts (3 large chicken breasts in my case)
1 pkg taco seasoning
16 oz jar of salsa
1 onion, diced
1 jalapeno, seeded and sliced (optional)
iceberg lettuce leaves for wrapping
sour cream, tomato, avocado, cilantro, etc. to garnish 

Directions:
1. Line crockpot with crockpot liner for easy clean-up or spray with cooking spray. Place chicken breasts in the crockpot and sprinkle with taco seasoning.
2. Place diced onion and jalapeno slices over seasoned chicken and top with salsa.
3. Cook on low for 4-5 hours
4. Remove chicken breasts from crockpot and shred. Return to crockpot and stir to combine.
5. When you are ready to serve, place a couple of spoonfuls of chicken mixture in the center of the lettuce wrap. Roll up and enjoy!