Recipe of the Month: Chicken Taco Lettuce Wraps

on January 16, 2019

Serves 4

  • 1-lb boneless, skinless chicken breasts
  • 2 tbsp taco seasoning
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 8 leaves romaine lettuce, rinsed
  • 1 avocado, diced
  • 1 tomato, diced
  • 1/4 cup onion, diced

Cilantro Sauce Ingredients:

  • 1/2 cup loosely packed cilantro
  • 1/2 cup Greek yogurt
  • 2 tbsp olive oil
  • 1 jalapeno, optional
  • 1 clove garlic, minced
  • Juice of 1/2 lime
  • Pinch of salt


  1. Add the chicken, garlic, olive oil, and spices in a large bowl or zip-seal bag.
  2. Place in fridge and let marinade for at least 15-30 minutes or up to 24 hours.
  3. Remove chicken from marinade and discard marinade.
  4. Place chicken on a grill or pan heated to medium-high heat and let cook about 9-10 minutes per side (or until it has reached an internal temperature of 165 degrees F).
  5. To make the Cilantro Sauce: place all the ingredients in the food processor and blend for 1 minute or until creamy.
  6. Layer lettuce wraps with chicken, tomatoes, onion, and avocado. Drizzle with cilantro sauce or your favorite taco sauce.

Nutrition per serving: 161 calories, 9 grams fat, 6 grams carbohydrates, and 14.5 grams protein

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