Tacos are a go-to classic and these Chicken Taco Lettuce Wraps takes all the best parts of a taco and turns it into a healthy dinner. It’s easy to whip up in 20 minutes or less, and makes a light yet filling meal. It can also easily be turned into a great party nosh or appetizer!
Whether you are eating low-carb or just trying to add a little more green to your diet, these Chicken Taco Lettuce Wraps are a delicious way to freshen up mealtime. The crisp lettuce is the perfect compliment to the savory, seasoned meat. Load on your favorite taco toppings and we promise you won’t miss the carby taco shell. This is one healthy dinner that will please the whole family!
Oh-so Delicious Chicken Taco Lettuce Wraps
The beauty of these Chicken Taco Lettuce Wraps is how quickly they come together. In just 20 minutes you have a delicious dinner ready to serve. To get started you’ll need your Good Cook Classic Saute Pan. We used ground chicken but ground turkey or beef work just as well here. While the meat cooks, prep your favorite taco toppings and clean the lettuce leaves. Our favorite tool for the job is a Good Cook 5-inch Santoku Knife. Our favorite way to serve is taco bar style! That way everyone can built and customize there Chicken Taco Lettuce Wraps to their liking. Greek yogurt (or sour cream, tomatoes, avocado and fresh cilantro are some of our favorites! Ready to get cooking?
Make & Share
Happy Chicken Taco Lettuce Wrap Making! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Chicken Taco Lettuce Wraps
- 2/3 cup plain Greek yogurt
- 1 tablespoon taco seasoning
- 1 lime, juiced
- 1 pound ground chicken
- 1/2 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 1/2 teaspoons garlic salt
- 1 teaspoon fennel seed (optional)
- 8 large romaine leaves
- 1 avocado, peeled and diced
- 1/2 cup diced tomatoes
- 1/4 cup fresh cilantro, chopped
- 1/4 cup scallions, diced
In a small bowl, whisk together Greek yogurt, taco seasoning, and lime juice. Set aside. In a large skillet, brown chicken with onion powder, chili powder, cumin, garlic salt, and fennel seed. Crumble into grounds as the chicken browns. To serve, spread a spoonful of the yogurt mixture into the bottom of each romaine leaf. Top with chicken. Serve topped with avocado, tomatoes, cilantro, and scallions. .