1 Tbsp. Cooking Oil (Avocado or Olive Oil works the best)
1.5 Pounds Chicken Thighs, cut into 1/2 strips
1/2 each medium White or Yellow Onion, finely diced
2-3 Tbsp. Water
1 tsp. Sea Salt
2 Cloves Minced Garlic
2 Tbsp. Dry White Wine or Tequila
1/2 tsp. Dried Oregano
1 tsp. Ground Cumin
1 tsp. Ground Coriander
1/2 Cup Green Chile Salsa or Enchilada Sauce
1 tsp. Honey
2 tsp. Apple Cider Vinegar
1/2 Large Sweet Potato; microwaved for 5 minutes or baked for 45 minutes, cooled, peeled, and cut into 1/4 inch cubes
1/2 Cup chopped Cilantro Leaves
1/2 Cup thinly sliced Green Onions
1 Cup of Spinach Leaves
8 Large Bib Lettuce Leaves, 8 Jicama Wraps or 8 Small Corn Tortillas
Directions
Gather and measure all ingredients.
Preheat the oven to 350 degrees.
In a pot fitted with a lid, add the oil and heat over medium-high heat or until the oil starts to shimmer.
Add the chicken and saute for 2-3 minutes or until three-quarters of the way done. Add the onion and saute until soft (about 3 minutes). Add 2-3 Tbsp. of water to soften and steam the onions.
Add the garlic and sea salt and cook for another 30 seconds.
"Stop" the cooking process by deglazing with the white wine or tequila. Cook for 30 seconds and then turn setting to low.
Add green salsa, cumin, oregano, honey, and apple cider vinegar.
Add in the diced sweet potatoes.
Cover the pot and place in the preheated oven. Cook for 15 minutes. Remove from the oven and stir in the cilantro, green onions, and spinach leaves.
Transfer the chicken to a serving dish, and spoon the chicken mixture into each lettuce wrap.
INSTANT POT OPTION:
With the exception of the spinach, cilantro, and green onion, combine all the ingredients in an instant pot and stir.
Set instant pot function to pressure cook for 12 minutes and secure the lid.
After the cooking time is up, release the steam valve until the float switch has retreated and stir into the chicken mixture the spinach, cilantro, and green onion.
