Chicken Taco Lettuce Wraps Recipe
This recipe perfectly blends my love for flavor-packed tacos with the refreshing crunch of lettuce wraps, creating a guilt-free yet satisfying meal. Plus, the mix of seasoned ground chicken, creamy avocado, and a squeeze of fresh lime delivers that vibrant taste explosion I crave in every bite.
I enjoy making nutritious and tasty dishes, and these Taco Chicken Lettuce Wraps are a simply delicious, low-carb option. They start with ground chicken sautéed in olive oil, and—this is key—they are seasoned with taco spices.
So, what we have here is basically a taco in a lettuce wrap. And, you know, that is not a bad thing at all.
Fresh, simple, and satisfying.
Ingredients
Ground Chicken:
Lean source of protein, low in fat, and just right for a meal that won’t weigh you down.
Olive Oil:
Monounsaturated fats that are heart-healthy and great for sautéing.
Garlic:
Imparts strong taste, offers antioxidant benefits, and strengthens immunity.
Lettuce Leaves:
Great for crunchy wraps, they are low-calorie and carb-free.
Tomatoes:
It is abundant in vitamins A and C, bringing freshness and juiciness to the dish.
Avocado:
Smooth and rich, with an abundance of healthy fats and fiber.
Cilantro:
Brightening flavors is the job of fresh herbs.
They do that, and they also—ily by nature, by scent, by taste, and often by appearance—perform as antioxidants.
Lime:
Tangy, zesty citrus ripens in the sun and is rich in flavor and vitamin C.
Ingredient Quantities
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
- 12 large lettuce leaves (such as butter or romaine)
- 1 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1 avocado, diced
- 1/4 cup sour cream
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
1. In a large skillet, over medium heat, add the olive oil. Then add the diced onion and minced garlic and sauté until the onion is translucent—about 3 to 4 minutes.
2. Place the ground chicken into the skillet, cooking it and breaking it up with a spoon until it’s browned, about 5-7 minutes.
3. Combine the taco seasoning, salt, and black pepper with the chicken so that the chicken well and thoroughly covered.
4. Add the water, letting it simmer until absorbed, about 2-3 minutes.
5. Take the skillet off the heat and allow the chicken mix to cool a bit.
6. Wash the lettuce leaves and spin them dry in a salad spinner. Set them aside, ready to be filled.
7. Spoon the cooked chicken mixture onto the lettuce leaves, dividing evenly among them.
8. Dice tomatoes and shred cheddar cheese—then heap the results onto each of the lettuce wraps.
9. Top with diced avocado, a dollop of sour cream, and chopped fresh cilantro.
10. Immediately serve with lime wedges on the side to squeeze over the wraps.
Equipment Needed
1. Large skillet
2. Medium mixing spoon
3. Knife
4. Cutting board
5. Salad spinner
6. Measuring spoons
7. Measuring cup
8. Spoon (for serving)
9. Bowl (for diced tomatoes and avocado)
10. Cheese grater
FAQ
- Q: Can I use a different type of meat? Certainly. Ground turkey, beef, or even tofu can be used in place of the ground pork.
- Q: How do I prevent the lettuce wraps from getting soggy?A: Make certain that your finished chicken mixture is free of excess liquid. Serve it quickly, and don’t let it steam in the bowl. For better results, use firm lettuces, such as romaine or butter lettuce.
- Q: Can these wraps be made ahead of time?You can get ready the chicken mixture in advance; however, when it comes to getting the wraps ready, do that right before serving. Freshness and texture are key here.
- Q: What can I use as a topping instead of sour cream?Sour cream can easily be replaced with Greek yogurt. Both offer the same texture, but the healthiness of the creamy Mediterranean staple puts it in a different category altogether.
- Q: How spicy is this recipe?A: The taco seasoning gives the spice level a mild to medium profile. For a more intense flavor, spice things up with fresh jalapeños.
Substitutions and Variations
You can use ground turkey or ground beef instead of ground chicken for a different protein option.
Canola oil or avocado oil can be used in place of olive oil, depending on what you like.
Fajita seasoning can be used in place of taco seasoning, which gives fajitas a slightly different taste.
Monterey Jack or a Mexican cheese blend can be used instead of Cheddar for variety.
Greek yogurt can be used as a healthier substitute for sour cream.
Pro Tips
1. Enhance the Flavor: Toast the taco seasoning in the skillet for 30 seconds before adding the chicken to unlock its full flavor potential.
2. Moisture Retention: If you find the chicken mixture a bit dry, add an extra splash of water or a bit of chicken broth during simmering for additional moisture.
3. Lettuce Drying: After washing the lettuce leaves, ensure they are completely dry using paper towels if necessary. Excess moisture can make the wraps soggy.
4. Customize Heat Levels: If you enjoy spicier food, add some chopped fresh jalapeños or a pinch of cayenne pepper to the chicken mixture for extra heat.
5. Even Filling Distribution: Use an ice cream scoop to portion the chicken mixture evenly onto the lettuce leaves, ensuring uniform wraps and easy-to-eat portions.
Chicken Taco Lettuce Wraps Recipe
My favorite Chicken Taco Lettuce Wraps Recipe
Equipment Needed:
1. Large skillet
2. Medium mixing spoon
3. Knife
4. Cutting board
5. Salad spinner
6. Measuring spoons
7. Measuring cup
8. Spoon (for serving)
9. Bowl (for diced tomatoes and avocado)
10. Cheese grater
Ingredients:
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
- 12 large lettuce leaves (such as butter or romaine)
- 1 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1 avocado, diced
- 1/4 cup sour cream
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions:
1. In a large skillet, over medium heat, add the olive oil. Then add the diced onion and minced garlic and sauté until the onion is translucent—about 3 to 4 minutes.
2. Place the ground chicken into the skillet, cooking it and breaking it up with a spoon until it’s browned, about 5-7 minutes.
3. Combine the taco seasoning, salt, and black pepper with the chicken so that the chicken well and thoroughly covered.
4. Add the water, letting it simmer until absorbed, about 2-3 minutes.
5. Take the skillet off the heat and allow the chicken mix to cool a bit.
6. Wash the lettuce leaves and spin them dry in a salad spinner. Set them aside, ready to be filled.
7. Spoon the cooked chicken mixture onto the lettuce leaves, dividing evenly among them.
8. Dice tomatoes and shred cheddar cheese—then heap the results onto each of the lettuce wraps.
9. Top with diced avocado, a dollop of sour cream, and chopped fresh cilantro.
10. Immediately serve with lime wedges on the side to squeeze over the wraps.
