These Low Carb Mexican Chicken Lettuce Wraps are a healthy meal prep lunch idea for those busy work weeks – they're also a great way to get in an extra serving of veggies!
Mexican Chicken Lettuce Wraps!
This one's a no-brainer for dinner. Or your weekly meal prep. Either way, you're looking at a super healthy low-carb, low calorie recipe that's jam packed full of flavour and veggies.
You might even consider swapping in lettuce wraps for tortillas the next time you're craving tacos because I'm convinced that this is the tastiest, quickest and most simple Mexican chicken recipe everrrrrrr.
Of course the emphasis here is on quick and easy, so before I decided to jazz these Mexican Chicken Lettuce Wraps up and put them on the blog, I started thinking over all of my quick and easy go-to back pocket recipes I have on hand when I'm running low on both inspiration AND time.
Actually, the idea really came together as I was getting ready to head out for a night on the town.
Plans were to meet at 8pm on a Friday night, and I had to leave the house around 7:30.
People…I normally eat at like 9 or 9:30 at night. I've even been known to eat at 10pm from time to time on a weekend (okay fine, on a busy weekday too, I'm bad). Point is, I'm a late eater. I love working all day and feeling like I've accomplished everything on my to-do list before I finally sit down to eat the last meal of the day and relax, and most nights it's possible for me to eat this late. My body's just used to it, and I love it.
So needless to say, asking me to leave my house like two hours before I typically eat dinner is kinda hard on me…
This night in particular was actually a date (OMG I know lol) and we were going to a comedy show. It was unclear whether or not we would be eating after or just going for drinks. So I get all dolled up, but then figure I should probably feed myself before I go, God forbid I get hangry while I'm there and sabotage the whole thing LOL.
So as I'm running around putting on my face and getting my hair right, I'm trying to think of what to make. I don't have time to run to the store or anything, and I'm literally wracking my brain for ideas. THINK TAYLOR THINK.
I pull a chicken breast out of the freezer, defrost in the microwave for 45 seconds, then slice it in half lengthwise. I put some olive oil in the frying pan over medium-high heat, slather my chicken breasts in the homemade taco seasoning I keep handy in my spice cupboard, season with a little salt, and pan fry the chicken for about 7 minutes or so per side until the chicken is cooked through.
Open the fridge, throw on whatever veggies were on hand (I believe I had some lettuce, cilantro and red pepper in there), wolfed it down and then bolted out the door and proceeded to actually be 10 MINUTES EARLY thank you very much.
So the whole point of this pathetic little story (yes, don't worry, I've heard how everyone just *HATES* food blogger stories lmaoooo) is to say that this is LEGIT the chicken “recipe” I turn to when I'm running super short on time and have no idea what to make.
And it tastes pretty damn good in a lettuce wrap. Pile on the veggies (just pick some, you can't go wrong here), throw on some salsa and sour cream, sprinkle on loads of cilantro and you've got yourself one heck of a quick meal! Boom, done, easy.
And if you're looking for a similar meal prep recipe with the carbs, you should consider these Meal Prep Chicken Fiesta Rice Bowls, they're very similar!
Will you be making these Low Carb Mexican Chicken Lettuce Wraps?
Whether you end up making them for your weekly meal prep or for dinner, these babies are gonna be your new fave way to eat ALL the veggies!
Grab some Glass meal prep bowls for your leftovers.
And of course I get all my free-range chicken from Butcher Box!
Low Carb Mexican Chicken Lettuce Wraps
- 1 tbsp olive oil
- 3 chicken breasts, sliced in half lengthwise
- 1 tbsp taco seasoning (or chili powder works)
- Salt and pepper to taste
- 1 head Boston lettuce
- 1/2 each red and yellow pepper, sliced
- 1 cup red cabbage, sliced
- Sour cream for topping
Pico de gallo
- 1 cup plum tomatoes, diced
- 1 small yellow onion, finely diced
- 2 tsp lime juice
- 1/4 cup chopped cilantro
- 1/2 tsp salt
- Slice chicken in half lengthwise and coat with a bit of olive oil and taco seasoning. Add olive oil to large skillet over med-high heat. Add chicken and cook for 4-5 minutes per side until fully cooked through. Remove from heat and set aside.
- Meanwhile, mix together ingredients for pico de gallo. Prep veggies. When cooled slightly, cut chicken into cubes. Add veggies, chicken and pico de gallo to individual lettuce leaves. Top with sour cream (optional - don't add for Whole 30), then serve and enjoy!