Fri. Apr 19th, 2024
Keto Chicken Taco Lettuce Wraps

Keto Chicken Taco Lettuce Wraps. Made with perfectly seasoned juicy chicken, totally delicious, loaded into a lettuce wrap and then topped off with healthy taco toppings.

Chicken Taco Lettuce Wraps

These Chicken Taco Lettuce Wraps are going to be perfect if you are looking to have a Mexican food fix, but are not wanting to have a high in calorie meal! Everyone loves Mexican food but it can be high in calories and carbs.

On top of them being a healthy option for dinner, these Chicken Taco Lettuce Wraps are sooo good that even the kids will love them.With Skinny Creamy Chipotle Sauce, you are going to want to top them, this sauce is sooooo good! Just thinking about it, I am drooling right now!

These chicken tacos are also perfect for those while being low carb and keto friendly, who just want a really tasty, flavorful healthy chicken taco.

Taco Topping Ideas

For your chicken tacos, looking for the best toppings? We have you covered, for putting on top of tacos, all of these tasty toppings are perfect!

homemade guacamole
sour cream
black olives
Fresh Tomato Salsa
Restaurant Style Salsa
jalapeno peppers
Creamy Chipotle sauce

What to serve with?

Lots of side dishes that go with these wraps. With your favorite taco sides you would serve with traditional tacos, you can serve .

Can you Freeze Chicken Taco meat?

You can totally make the chicken taco meat ahead of time if you are wanting to meal prep and then freeze it in a zip close bag. Just let defrost in the fridge to use later on or reheat in the microwave and then serve.

Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4


  • 1 Tbsp olive oil
  • 3/4 cup chopped onion
  • 1 lb ground Chicken breast
  • 2 cloves garlic
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/3 cup tomato paste
  • 1/2 cup low-sodium chicken broth
  • Salt to taste
  • ground black pepper to taste


  1. Over medium high heat, heat olive oil in a skillet, add onion cook until it gets soften.
  2. Add in the pepper, garlic, salt and chicken. Until cooked through, breaking you the chicken into small pieces, about FIVE minutes.
  3. Add chicken broth, cumin, paprika, tomato paste and chili powder. To medium low, reduce the heat and cook until the sauce has reduced.
  4. Into the romaine leaves, scoop the mixture top with the sauce, tomatoes, peppers and cheese.


Calories: 238kcal |
Carbohydrates: 9g |
Protein: 22g |
Fat: 13g |
Saturated Fat: 3g |
Cholesterol: 97mg |
Sodium: 284mg |
Potassium: 930mg |
Fiber: 2g |
Sugar: 4g |
Vitamin A: 1070IU |
Vitamin C: 7.5mg |
Calcium: 36mg |
Iron: 2.4mg
Course Dinner
Cuisine American

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