Yes I know, I am really loving the butter lettuce this week. It’s just that Vegetable Hater won’t eat it so I’m trying to use it all up, no one likes a food waster! It worked out quite well because I was also using the leftover chicken that I had pre-cooked at the beginning of the week for my lunches. It’s always the same scramble at the end of the week, trying to finish up all the leftovers, fruits and veggies before the next grocery shop.
At first, I was going to make a simple chicken fajita type meal but then I spied the chipotle sauce in my fridge and I became inspired! It was so quick and easy since I had already cooked the chicken, I just had to combine it with the sauce and let it simmer while I prepped my delicious crema to counterbalance the heat of the chicken. That was another super simple step! All I did was mix sour cream, lemon juice, minced garlic, salt and pepper together and then placed it in the fridge to allow all of the flavors to combine.
Once the chicken had been simmering for about ten minutes, I took it off the heat and placed it into my butter lettuce. Then I added a dollop of my cooling crema and some scallions and I was ready to eat! I would say total cook time was about 15 minutes, it really helps if you precook your protein! Mmmmm such a good contrast with the spicy chipotle and cool and tangy crema to mellow it out. I ate four of these bad boys and I may be ready for another!