Mexican-Inspired Chicken Lettuce Wraps {Low Carb}
These Mexican-Inspired Chicken Lettuce Wraps make the perfect healthy dinner idea – they’re low carb and the chicken is great for meal prep!
Servings: 4 servings
Calories: 280kcal
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!
Video
Notes
If you don’t have any Boston lettuce, romaine, butter or iceberg lettuce is the next best thing.
Swap out the chicken breasts for ground turkey or beef.
Be careful not to overstuff your wraps – if you add too much filling, they’ll fall apart and get soggy.
Store everything separately in the fridge for 3-4 days. Reheat the chicken in the microwave then assemble your wraps fresh.
Freeze the cooked chicken for up to 3 months. Defrost in the fridge overnight then microwave for 1-2 minutes.
Nutrition
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