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Chicken Taco Lettuce Wraps
Substituting crispy lettuce leaves for taco shells is a great way to increase your veggie intake. Plus, it allows the taste of the fresh, flavorful ingredients to shine through.
- 2 tbs. coconut oil
- 1 lb. chicken breast, cut into 1-inch cubes
- 3 tbs. reduced sodium taco seasoning (find our recipe here)
- 1 head butter lettuce
- 1 medium tomato, diced
- 1/2 onion, diced
- 1/4 cup corn
- 1/4 cup cilantro, finely minced
- 1/2 cup black beans
- 1/2 cup salsa
- 1 lime, juiced
Heat the coconut oil in a skillet over medium heat. Place the cubed chicken in a bowl and add the taco seasoning, mixing until evenly coated. Add the chicken to the skillet and cook through, about seven to eight minutes, stirring occasionally. Set cooked chicken aside.
Peel the leaves of the butter lettuce from the core. Stack them on a plate.
In a bowl, mix the tomato, onion, corn, cilantro, black beans, salsa, and lime. Depending on your preference, you can mix in the avocado here, or save it to use as a separate topping.
On top of two lettuce leaves (for stability), place the chicken and topping mixture.