Slow Cooker Chipotle Shredded Beef Lettuce Wraps
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 480 min
- Cost
- $22.00
- Nutrition
- 360 cal · 48g protein
- slow-cooker
- make-ahead
- freezer-friendly
- high-protein
🍳 slow cooker · Picky-eater safe bet: the plain protein, sauce on the side
Slow Cooker Chipotle Shredded Beef Lettuce Wraps is a Mexican weeknight dinner that serves 4 and is on the table in about 495 minutes, for around $22 in groceries. You'll need slow cooker, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain the plain protein, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 6-quart slow cookerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1¼ lb beef chuck roast
- 2 count chipotle peppers in adobo
- 1 count yellow onion
- 4 cloves garlic
- 1 tbsp cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 2 count lime
- ½ cup low-sodium gluten-free beef broth
- 2 count romaine hearts
- 1 cup pico de gallo
Steps
- Season the roast all over with cumin, oregano and salt and place in the slow cooker on top of the sliced onion and garlic.
- Blend or finely chop the chipotles and stir into the broth with the juice of 1 lime; pour over the beef.
- Cook on low 8 hours (or high 5) until the beef falls apart (well past 145°F).
- Skim the fat off the juices. Shred the beef in the juices and squeeze in the remaining lime.
- Spoon into romaine leaves and top with pico de gallo.
- Picky eaters can have the shredded beef and plain romaine, with the pico on the side.
- Make ahead: shred the beef in its juices and keep in the fridge up to 4 days or freezer up to 3 months; reheat and fill fresh romaine leaves.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 48 g
- Carbohydrates
- 12 g
- Fiber
- 2 g
- Sugar
- 2 g
- Fat
- 12 g
- Saturated fat
- 4 g
- Sodium
- 390 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop