These Mexican-Inspired Chicken Lettuce Wraps make the perfect healthy dinner idea – they’re low carb and the chicken is great for meal prep!
Ingredients and substitutions
- Olive oil – use any neutral cooking oil like canola, sunflower, peanut, avocado or coconut oil.
- Chicken breasts – feel free to substitute boneless, skinless chicken thighs and dice them up just as you would the chicken breast. Ground turkey, beef or chicken are also great options.
- Taco seasoning – you can just use chili powder on its own or combine 2 tsp chili powder with 1 tsp cumin, 1 tsp paprika and 1 tsp coriander to make your own taco seasoning.
- Boston lettuce – swap in romaine, butter or iceberg lettuce if you can't find any Boston leaf lettuce.
- Red and yellow pepper – any colour bell pepper will work. You can also use other veggies you may have lying around the fridge.
- Red cabbage – green or Napa cabbage will work here or another veggie of your choice like corn.
- Sour cream – Greek yogurt or creme fraiche will work but the flavour will be different.
- Pico de gallo – feel free to use salsa instead; don't use plain tomatoes as you are relying on the pico/salsa for flavour
How to make this recipe
- Season and cook the chicken.
- Assemble your toppings.
- Cut the chicken into cubes.
- Add the filling to your wraps and enjoy!
More topping ideas
Looking for some more ways to jazz up these taco lettuce wraps? Here are some more fun ideas. Keep in mind some of these additions may not be in keeping with the low-carb theme, so adjust accordingly.
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- Corn
- Jalapenos
- Red onions
- Cilantro
- Shredded cheese
- Avocado
- Scallions
- Mango
- Cotija cheese
- Chipotle mayo
Frequently Asked Questions
Though any type of lettuce will work, Boston leaf lettuce is one of the best types of lettuce for lettuce wraps as you can hold all of the toppings and chicken in one neat little cup. Romaine lettuce, butter lettuce and iceberg lettuce also work really well for these wraps.
These lettuce wraps are more than filling on their own but if you feel like you need a side dish to serve with them, you could whip up some Mexican rice or some cauliflower rice. Even some tater tots or homemade fries would take this dish to the next level! And of course, you can't go wrong with tortilla chips served with a big side of guacamole.
Yes! As long as you don’t go overboard on the toppings, these lettuce wraps are super healthy and low in calories with just 280 calories per serving. You’ll still get to enjoy your favourite taco flavours but without any of the carbs from a tortilla shell.
Storing and reheating
You can store the leftover chicken and veggies separately in the fridge for up to 3 or 4 days. I recommend storing everything separately so the chicken doesn't cause the lettuce and other veggies to wilt or become slimy. I also recommend storing all of the veggies in their own separate containers as certain things like the cabbage and pico de gallo will have a longer shelf life.
When you’re ready to eat, sprinkle some water over top of the chicken and reheat for 1-2 minutes in the microwave. Grab some fresh lettuce and assemble your wraps with all your favourite toppings!
Freezing the chicken
You can't freeze this recipe as a whole, but you can freeze the leftover cooked chicken.
Store the cooked chicken in freezer-safe glass containers or Ziploc bags for up to 3 months. Defrost in the fridge overnight, sprinkle some water over top and then reheat the chicken in the microwave for 1-2 minutes. You can use it for fresh lettuce wraps or another meal of your choice.
More lettuce wrap recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls for your leftovers.
- And of course I get all my free-range chicken from Butcher Box!
Mexican-Inspired Chicken Lettuce Wraps {Low Carb}
Ingredients
- 1 tbsp olive oil
- 2 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
- 2 plum tomatoes, diced
- 1 small yellow onion, finely diced
- 1 tbsp lime juice
- 1/4 cup chopped cilantro
- 1/2 tsp salt
Instructions
- 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 5-7 minutes per side until fully cooked through. Remove from heat and set aside.
- Meanwhile, mix together ingredients for pico de gallo and 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!
Cassandra Margie Taylor says
I made these for dinner tonight and I loved it
Kate says
How many of these is considered a serving? From the nutrition facts I’m assuming just one but wanted to clarify!
Taylor Stinson says
Hey Kate – depending on how much you fill each lettuce wrap up 2 or 3 would be considered a serving. Mainly, just divide the chicken into 4 servings and go from there. Hope that helps!
glenda says
Just finished making and devouring these lettuce wraps. A delicious recipe and very easy to make. I used ground chicken and added some additional seasonings. So good and healthy and I will make these again. Recommend for anyone who want to eat healthy or just a really favourful meal.
Taylor Stinson says
Thank you so much Glenda! I’m so happy you liked them!!! Thanks for reporting back, you just made my day! 🙂
Dyna says
1st time meal prepping 🙉
My husband and I need to lose 80 lbs total
Low carb meals!!!!
Thanks 😍
Taylor Stinson says
Thanks Dyna! Good luck 🙂
Dawn Cortez says
Can these be frozen in meal prep containers?
Taylor Stinson says
The chicken probably could but not the lettuce itself!
Albert says
These lettuce wraps look so amazing! I´m going to try this recipe with shrimp, thank you for the awesome idea!
Taylor Stinson says
Yay! So happy to hear that! Thanks Albert!
Nora says
I love this recipe, Taylor! So easy to make, yet really delicious and satisfying. I am not a fan of cilantro so I used parsley and it still tasted amazing!
Thank you.
Nora
Taylor Stinson says
Thanks so much Nora, glad you liked it!