Chicken Burrito Lettuce Wraps give you plenty of the familiar burrito filling without needing to roll or fold a tortilla.
You still have seasoned chicken, black beans, brown rice, corn, salsa, cheese, and fresh toppings, but everything is served in crisp butter lettuce leaves.
Each serving has 37 grams of protein, making this a great High Protein dinner that’s ready in 30 minutes.
You’ll only need a large skillet for the hot filling, so cleanup stays manageable on a weeknight. A cutting board makes quick work of the vegetables and toppings before you start cooking.
These are also easy to adjust at the table. Add more salsa for extra flavor, use the lime wedges for a bright finish, or leave off the cilantro if it’s not a favorite.
Since the filling already has rice and beans mixed in, two wraps make a complete serving without needing much on the side.
Why You’ll Love This Chicken Burrito Lettuce Wraps Recipe
37 Grams of Protein Per Serving
Chicken and black beans give each serving 37 grams of protein. You get two generously filled lettuce wraps per serving.
Dinner in 30 Minutes
There’s no long cooking time or complicated prep. Chop the vegetables, cook everything in one skillet, and assemble the wraps.
Burrito Filling Without the Rolling
The rice, beans, corn, salsa, chicken, and cheese are all here. Butter lettuce keeps serving simple and adds a fresh crunch.
Easy to Change at the Table
The toppings don’t have to be identical for everyone. Leave off the cilantro, add more tomatoes, or spoon on extra salsa as needed.
Ingredient Substitutions
Chicken
Boneless skinless chicken thighs can replace the chicken breast. They’ll have a little more fat and may change the nutrition information and WW Points.
Brown Rice
Cooked white rice works just as well. For more fiber, quinoa is another option that works with the burrito-style filling.
Black Beans
Pinto beans are an easy swap and keep the Mexican-inspired flavor.
Red Bell Pepper
Use green, yellow, or orange bell pepper instead. Green pepper will give the filling a slightly stronger flavor.
Butter Lettuce
Romaine leaves can be used if you want something firmer and crunchier. Choose large leaves that can hold the filling without tearing.
Mexican Blend Cheese
Reduced-fat cheddar, Monterey Jack, or pepper Jack can replace the Mexican blend. Pepper Jack is a good choice if you want a little more heat.
Greek Yogurt
Light sour cream can be substituted for the Greek yogurt, although the nutrition information will change.
Salsa
Use mild, medium, or hot salsa depending on how spicy you want the wraps. Pico de gallo can also work, but the filling will be a little less saucy.
Cilantro
Simply leave it off if you don’t care for cilantro. Chopped green onions are another option for a fresh topping.
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Chicken Burrito Lettuce Wraps
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Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast cut into small bite-size pieces
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup yellow onion finely diced
- ½ cup red bell pepper finely diced
- ½ cup black beans drained and rinsed
- ½ cup frozen corn thawed
- ½ cup cooked brown rice
- ½ cup salsa
- 8 large butter lettuce leaves
- ½ cup reduced-fat shredded Mexican blend cheese
- ¼ cup plain nonfat greek yogurt
- ¼ cup diced tomatoes
- 2 tablespoon chopped fresh cilantro
- 1 lime cut into wedges
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.
- Add the onion and red bell pepper. Cook for 3 minutes, stirring occasionally, until slightly softened.
- Add the black beans, corn, brown rice, and salsa. Stir and cook for 2 to 3 minutes, until heated through.
- Place 2 lettuce leaves on each serving plate.
- Divide the chicken mixture evenly among the lettuce leaves.
- Top with the shredded cheese, Greek yogurt, diced tomatoes, and cilantro.
- Serve with lime wedges.
Notes
Tips and Tricks
Keep the lettuce dry – Dry the lettuce leaves well after washing them. Excess water can make the wraps slippery and harder to hold. Choose sturdy leaves – Larger outer butter lettuce leaves hold the chicken mixture better than the smaller leaves near the center. Watch the salsa – A very thin salsa can make the filling watery. A thicker, chunky salsa works better for lettuce wraps. Prep toppings first – Have the lettuce and cold toppings ready before cooking so you can assemble the wraps as soon as the filling is hot.Storing and Reheating
Refrigerator – Store the cooked chicken filling separately from the lettuce and toppings in airtight containers for up to 3 to 4 days. Reheating – Reheat the chicken filling in a skillet over medium-low heat or in the microwave until hot. Assemble the lettuce wraps after reheating so the leaves stay crisp. Meal prep – Keep the filling, lettuce, and toppings in separate containers. This prevents the lettuce from becoming soggy and makes the wraps easy to assemble when needed.Nutrition
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