Low Carb Mexican Chicken Lettuce Wraps
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!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 4 servings
- 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!
Calories: 280kcal | Carbohydrates: 10g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 421mg | Potassium: 459mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2700IU | Vitamin C: 141.1mg | Calcium: 70mg | Iron: 2mg