Description
Delicious and healthy Chicken Taco Lettuce Wraps perfect for a low-carb or keto-friendly meal. This recipe features grilled taco-seasoned chicken, fresh vegetables, and a creamy cilantro sauce, all wrapped in crisp romaine lettuce leaves for a satisfying and flavorful dish.
Ingredients
Scale
Grilled Taco Chicken
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons taco seasoning
- 2 cloves garlic, minced
- 1 tablespoon olive oil
To Assemble
- 8 leaves Romaine lettuce, rinsed
- 1 avocado, diced
- 1 tomato, diced
- 1/4 cup onion, diced
Cilantro Sauce
- 1/2 cup loosely packed cilantro
- 1/2 cup Greek yogurt (or sour cream or mayo)
- 2 tablespoons olive oil
- 1 jalapeno, optional
- 1 clove garlic, minced
- Juice of 1/2 lime
- Pinch of salt
Instructions
- Marinate the Chicken: In a large bowl or zip-seal bag, combine the chicken, minced garlic, olive oil, and taco seasoning. Mix well to coat the chicken evenly. Place in the refrigerator and let it marinate for at least 30 minutes or up to 24 hours for best flavor.
- Cook the Chicken: Remove the chicken from the marinade, discarding any leftover marinade. Preheat a grill or skillet to medium-high heat. Cook the chicken for about 10 minutes per side until the internal temperature reaches 165 degrees Fahrenheit and the chicken is no longer pink inside.
- Prepare the Cilantro Sauce: Add cilantro, Greek yogurt, olive oil, jalapeno (if using), minced garlic, lime juice, and salt into a food processor. Blend for about 1 minute or until the sauce becomes creamy and smooth.
- Assemble the Wraps: Lay out the romaine lettuce leaves. Layer each leaf with grilled chicken pieces, diced tomato, diced onion, and avocado. Drizzle generously with the cilantro sauce or your favorite taco sauce. Serve immediately.
Notes
- For a spicier sauce, add more jalapeno or leave the seeds in.
- Chicken thighs tend to be juicier, but breasts work well if you prefer leaner meat.
- If you don’t have a grill, a skillet or grill pan works perfectly for cooking the chicken.
- The cilantro sauce can be made ahead of time and stored in the refrigerator for up to 2 days.
- To keep the lettuce wraps sturdy, choose larger, crisp romaine leaves.
Nutrition
- Serving Size: 1 wrap
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
