Chicken 'Tacos'

These chicken "tacos" use the meat from my weekend Whole Chicken in the Crockpot. The seasoning is Whole30-compliant and low-FODMAP as well. This makes a great quick weeknight meal, letting your weekend prep shine in many different recipes.

2 cups cooked chicken, shredded into bite-sized pieces (learn how to cook a huge batch of cooked chicken for the week in your crockpot here)
2 TBS Garlic-infused olive oil
1 TBS Chili Powder
1 1/2 tsp ground cumin
1 tsp salt
1 tsp pepper
1/2 tsp paprika
1/4 tsp dried oregano
1/8 tsp cayenne pepper
1 head butter lettuce (I like Pete's Living Greens), leaves pinched off and washed/dried
Toppings: Whole30-compliant salsa, hot sauce, minced fresh cilantro, lime juice, diced green chiles, cubed avocado, etc.)

1. Put all ingredients for the spice mixture together into a sandwich-sized zippered bag. Scoop 2 TBS of the mixture into a small bowl and add 1/3-1/2 cup water. Mix until combined.
2. Heat oil in 12 inch skillet until shimmering, add chicken and pour spice mixture over the chicken. Cover and cook until chicken is heated through and liquid is slightly reduced.
3. Spoon chicken into lettuce leaves, add toppings of your choice and eat like a taco. :)