1. Heat the coconut oil in a large nonstick skillet. Toss in the diced onion and salt and sauté for about 5 minutes. <br />2. Sprinkle in the ground cumin and dried oregano. <br />3. Add the minced chipotle and garlic and sauté until the garlic is fragrant, about 30 seconds. <br />4. Pour in the milk and stir the mixture to combine. <br />5. Once the mixture has bubbled and reduced slightly, mix in the shredded chicken until evenly coated. <br />6. Spoon the mixture evenly onto butter lettuce leaves. Top with pico de gallo salsa and serve. <br />7. Enjoy!
