These Low Carb Mexican-inspired Chicken Lettuce Wraps make the perfect 30 minute healthy dinner idea, and the chicken works well for meal prep!
What lettuce do you use for lettuce wraps?
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.
Be sure not to overfill your lettuce or the wraps will become messy. You can feel free to eat your lettuce wraps with a fork and knife if you prefer not to pick them up by hand.
Romaine lettuce, butter lettuce and iceberg lettuce also work really well for lettuce wraps.
- olive oil – you can substitute any type of oil in place of olive oil. Canola, sunflower, peanut, avocado or coconut oil are all great choices.
- chicken breasts – feel free to substitute boneless, skinless chicken thighs and dice them up just as you would the chicken breast. In fact, thighs might be even more flavourful! Ground turkey, beef or chicken are also other great options
- taco seasoning – you can just just 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 Boston leaf lettuce
- red and yellow pepper – Any colour bell pepper will work, or you can use your fave veggie/whatever is going bad in the fridge
- red cabbage – green or Napa cabbage will work here, or again, any veggie that's in need of using up. Corn would be another great addition to these wraps but that would take away their low carb status
- 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
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 please adjust accordingly.
- Red onions
- Shredded cheese
- Cotija cheese
- Chipotle mayo
What to serve with lettuce wraps
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.
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.
You can sprinkle some water overtop of the chicken and reheat for 1-2 minutes in the microwave, then top over fresh lettuce and the leftover veggies if you're looking to serve this meal again.
Freezing the chicken
You can't freeze many parts of this recipe, but you can freeze the leftover cooked chicken!
Store in freezer safe containers or freezer bags for up to 3 months. Defrost in the fridge overnight, sprinkle some water overtop and then reheat in the microwave for 1-2 minutes to serve again, and of course use fresh veggies.
More lettuce wraps
Meal prep tools
- 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
- 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
- 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!