Lettuce Wraps with Mexican Chicken

Fancy a light and fresh low-carb evening meal?

Then these lettuce wraps with Mexican chicken are perfect. The basis for these lettuce wraps are fresh and crunchy romaine lettuce leaves. We filled these firm lettuce leaves with Mexican spiced chicken, avocado, tomato and onion. By using lettuce leaves instead of regular wraps, this dish contains 75% less carbohydrates than regular wraps with Mexican chicken.

For example, a portion consisting of two filled lettuce wraps contains only 7.4 g of carbohydrates. So you can also enjoy this dish if you follow a strict keto or low-carb diet.

Tips: We have served a fresh sauce of sour cream and parsley with the lettuce wraps. You can opt for a different sauce, such as salsa or guacamole. You can also serve the dish with a fresh salad. With this recipe you can make wraps for three people (approx. 2 wraps per person).

The wraps keep well in the fridge for about 2 days after preparation. I hope you like it. Check out our other lunch and dinner recipes for more inspiration!


Chicken marinade

300 gr chicken breast

2 tbsp olive oil

1 tbsp lime juice

1 tbsp taco seasoning

1/2 tsp ground coriander

1/2 tsp dried oregano

salt and pepper to taste


1 head romaine lettuce

1 avocado

1/2 red onion

1/2 cucumber

250 gr cherry tomatoes Sauce

125 ml sour cream

1 tbsp mayonnaise

handful of fresh parsley

1/2 tbsp lime juice

1/4 tsp cumin powder

1/4 tsp garlic powder

Preparation method

Mix the spices for the marinade well in a large bowl. Add the olive oil and mix well again.

Cut the chicken into cubes if desired and add this to the marinade.

Place the bowl in the refrigerator and let the marinade soak for at least an hour.

Meanwhile, in a bowl, mix all the ingredients for the sauce together with a whisk.

Cover the bowl with cling film and put it in the fridge. Then cut the avocado, cucumber, cherry tomatoes and onion into small pieces.

Then take the bowl with the chicken from the fridge. Heat a tablespoon of olive oil in a frying pan and add the chicken and marinade to the pan.

Bake the chicken for about 10 minutes until brown and cooked through.

Arrange a number of lettuce leaves on a large board and fill them with the chopped vegetables and chicken.

Garnish with the sauce and serve.

Enjoy your meal!

Nutritional values

Serving Size: 2

Lettuce Wraps

Calories: 359

Fat: 22.8

Carbs: 7.4

Protein: 28.4

Preparation time: 70

Cooking time: 10

Total time: 80

Servings: 6 lettuce wraps

Category: Main course, Lunch

Cuisine: Mexican

Rating: 0 stars
0 votes

Add comment


There are no comments yet.