Chicken Lettuce Wraps

Makes about 20 appetizer servings. Recipe is by Malcolm Young, of Baton Rouge.

4 (8-ounce) chicken breasts from Iverstine Family Farms

8 ounces (½ jar) Malco’s Magnificent Salsa, plus more for garnish

½ teaspoon cumin

½ of a large sweet onion, chopped

2 cloves garlic, chopped

2 heads Bibb lettuce from Papa John’s Farm

Feta cheese from Belle Ecorce

1. Lightly pound the chicken breasts and place in a slow cooker or a cast-iron pot. Add salsa, cumin, onion and garlic. Cook for 3 to 4 hours. Cool. Shred chicken.

2. Fill lettuce leaves with 1 to 11/2 tablespoons of prepared chicken, 1/2 teaspoon of feta cheese and a teaspoonful of salsa.