Chicken Taco Lettuce Wraps

Low-Carb Taco Lettuce Wraps

These low-carb taco lettuce wraps are a delicious and healthy alternative to traditional tacos. They are perfect for anyone following a low-carb, paleo, or keto diet.

The tortillas are replaced with lettuce leaves, which are filled with grilled chicken, your favorite taco fillings, and a zesty cilantro sauce. The result is a flavorful and satisfying taco that is low in carbs and calories.

To make the chicken, simply marinate it in a spicy homemade taco seasoning and grill or pan-fry it to perfection. While the chicken is cooking, blend together the cilantro sauce. It takes just one minute in the blender and makes a delicious and refreshing topping for the tacos.

To assemble the lettuce wraps, simply place a lettuce leaf on a plate and top it with grilled chicken, your favorite taco fillings, and the cilantro sauce. Enjoy!

Ingredients:

• For the grilled taco chicken:

  • 1 pound boneless, skinless chicken breasts or thighs
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

• To assemble:

  • 8 large lettuce leaves
  • 1/2 cup chopped red onion
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped avocado

• For the cilantro sauce:

  • 1/2 cup loosely packed cilantro
  • 1/2 cup Greek yogurt or sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon honey (optional)
  • 1 clove garlic, minced

Instructions:

1. To cook the chicken, add the chicken, garlic, olive oil, chili powder, cumin, salt, and pepper to a large bowl or zip-seal bag. Mix well to coat the chicken.
2. Place the chicken in the refrigerator and let marinate for at least 15-30 minutes or up to 24 hours.
3. Remove the chicken from the marinade and discard the marinade.
4. Heat a grill or pan over medium-high heat.
5. Cook the chicken for 9-10 minutes per side, or until it is cooked through and no longer pink in the center.
6. Shred the chicken with two forks.
7. To assemble the lettuce wraps, place a lettuce leaf on a plate. Top with shredded chicken, red onion, tomatoes, and avocado.
8. To make the cilantro sauce, combine the cilantro, yogurt or sour cream, lime juice, honey (if using), and garlic in a food processor. Blend until smooth.
9. Serve the lettuce wraps with the cilantro sauce.

Enjoy!

Tips:

• For a spicier version, add 1/2 teaspoon of cayenne pepper to the grilled taco chicken.
• You can also add other vegetables to the lettuce wraps, such as corn, black beans, or bell peppers.
• If you don't have cilantro, you can use parsley or basil instead.
• The cilantro sauce can be made ahead of time and stored in the refrigerator for up to 3 days.