Chicken Taco Lettuce Wraps keep taco night quick without making dinner feel skimpy. The filling is hearty, well seasoned, and ready in about 15 minutes on the stove, so the whole meal stays within the 30-minute mark.
Ground chicken, black beans, corn, and salsa make up most of the filling. The fresh toppings go on at the end, which keeps the lettuce crisp and gives each wrap a little crunch and color.
Two lettuce wraps make one serving, and the recipe provides 36 grams of protein per serving.
These are also easy to adjust at the table. Leave off the cilantro, use a mild salsa, or add a little more cheese. Nothing complicated.
Why You’ll Love This Chicken Taco Lettuce Wraps Recipe
Ready in 30 Minutes
The chicken filling cooks quickly, and there’s no separate sauce or long simmering time.
36 Grams of Protein per Serving
Each serving includes two wraps with ground chicken, black beans, and cheese.
Taco Night Without Tortillas
Butter lettuce keeps these easy to pick up and eat, but the filling still has all the familiar taco flavors.
Ingredient Substitutions
Ground Turkey
Extra lean ground turkey can replace the ground chicken in the same amount.
Pinto Beans
Drained and rinsed pinto beans can be used instead of black beans.
Lettuce
Romaine leaves can replace butter lettuce if sturdy, crisp wraps are preferred.
Cheese
Reduced-fat cheddar or Monterey Jack can replace the Mexican cheese blend.
Salsa
Use mild, medium, or hot salsa depending on how much heat you want.
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Chicken Taco Lettuce Wraps
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon olive oil
- 1 pound extra lean ground chicken
- 1 small yellow onion diced
- 1 small red bell pepper diced
- 2 cloves garlic minced
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup salsa
- ½ can black beans drained and rinsed
- ½ cup frozen corn thawed
- 2 tablespoon fresh lime juice
- 8 large butter lettuce leaves
- ½ cup diced tomatoes
- ¼ cup red onion finely diced
- ¼ cup shredded reduced-fat Mexican cheese blend
- ¼ cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the ground chicken and yellow onion. Cook for 5 to 7 minutes, breaking the chicken apart with a wooden spoon, until the chicken is cooked through and no longer pink.
- Add the red bell pepper and garlic. Cook for about 3 minutes, or until the pepper begins to soften.
- Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir until the chicken is evenly coated.
- Add the salsa, black beans, and corn. Cook for 3 to 4 minutes, stirring occasionally, until heated through.
- Remove the skillet from the heat and stir in the lime juice.
- Divide the chicken mixture evenly among the lettuce leaves.
- Top with the tomatoes, red onion, cheese, and cilantro. Serve immediately.
Notes
Tips and Tricks
Dry the lettuce well – Extra water makes the wraps slippery and can thin out the filling. Drain the beans thoroughly – This keeps excess liquid out of the skillet. Keep the lettuce cold – Refrigerated leaves stay firmer under the warm chicken mixture. Serve the filling separately for leftovers – Assemble only what will be eaten right away so the lettuce stays crisp.Storing and Reheating
Refrigerator – Store the chicken filling and toppings separately in airtight containers for up to 3 to 4 days. Keep the lettuce separate. Microwave – Reheat the chicken filling in short intervals until hot, then spoon it into fresh lettuce leaves. Stovetop – Warm the filling in a skillet over medium-low heat, stirring occasionally. Assemble the wraps after reheating.Nutrition
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