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Chicken Taco Lettuce Wraps

Chicken Taco Lettuce Wraps

Prep Time 7 minutes
Cook Time 10 minutes
Total Time 17 minutes
Servings 8 stuffed lettuce wraps
Calories 241kcal


Chicken Taco Meat:

  • 1/2 tbsp. olive oil
  • 1/3 cup white onion diced
  • 1/2 tbsp. minced garlic
  • 1 lb. ground chicken breast
  • 1 tsp. olive oil
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/4 tsp. paprika
  • 1/4 tsp. dried oregano
  • 1/4 tsp. onion powder
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 1/8 tsp. crushed red pepper flakes


  • 4 small roma tomatoes diced
  • 8 outer romaine leaves
  • 1/2 cup sharp cheddar cheese shredded
  • 1 cup Avocado Corn Salsa
  • 2 tbsp. plain Greek yogurt
  • 1 scallion chopped


  • Place a non-stick pan with 1/2 tablespoon of olive oil over medium heat.
  • Once heated, add the diced onion and minced garlic. Saute until the onion has become translucent.
  • While you're waiting, combine all ingredients for the taco seasoning: chili powder, ground cumin, garlic powder, paprika, dried oregano, onion powder, salt, pepper and crushed red pepper flakes - all into a small bowl and mix well.
  • Add the ground chicken breast to the pan of onions and garlic, breaking it into smaller crumbles as it cooks.
  • Once broken, add the taco seasoning-- sprinkling over the entire pan.
  • Allow the ground chicken to cook until cooked through.
  • While you're waiting for the chicken to cook, make the Avocado Corn Salsa
  • and refrigerate until needed. Also dice the roma tomatoes and scallion.
  • Using the romaine lettuce leaves like a boat- add the chicken, chopped tomatoes, 1 tablespoon of cheese, 2 tablespoons of the Avocado Corn Salsa, 1 tablespoons greek yogurt, and a sprinkle of chopped scallions.


Calories: 241kcal | Carbohydrates: 13.3g | Protein: 21.6g | Fat: 12.6g | Saturated Fat: 3.3g | Cholesterol: 43mg | Sodium: 134mg | Fiber: 6.9g | Sugar: 4.9g