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.