Mexican Chicken Lettuce Wraps are full of chicken, black beans and tons of flavor. These delicious high-protein, low-carb lettuce wraps are healthy and delicious and can be served as an appetizer or as a main dish.
Mexican Chicken Lettuce Wraps are one of my favorite simple and healthy meals to make. When I first tried this recipe, I was a little nervous because the only other lettuce wraps I have ever had are the ones that are at P.F. Changs and I was afraid any other lettuce wrap would fall short. This recipe is completely different from the PF Changs version, but I honestly feel like it is just as good. Seriously. This recipe has become one of my favorites – it is so easy, healthy and delicious!
This recipe is also very versatile and can be easily customized for individual tastes. I’m not a huge fan of tomatoes so I usually leave those out and add extra avocado instead. You can also add shredded cheese on top if you prefer – everything tastes even better with cheese, right?! You can add extra veggies or leave some of them out. The seasonings can also be adjusted – feel free to add more garlic or a little bit of onion powder if you want to.
Mexican Chicken Lettuce Wraps Recipe
Ingredients
- 3 cups cubed or shredded chicken
- 1 can black beans rinsed & drained
- 1 medium tomato chopped
- 1 can green chiles
- 1/2 cup salsa
- 1/4 cup onion chopped
- 1/4 cup bell pepper chopped
- 1 TBSP lime juice
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1 medium avocado chopped
- sour cream
- 1 head iceberg lettuce
Instructions
- In a large bowl, combine all ingredients except avocado, sour cream and lettuce.
- The mixture is good cold (room temperature), but I actually prefer it heated up. I just put the whole mixture in a pan on the stove over medium-low heat for several minutes right before serving. I always use the microwave to heat up the leftovers the next day so that works great too!
- Immediately before serving, stir in avocado. Scoop 1/2 cup chicken mixture into each lettuce leaf & top with sour cream if desired.
- I think the mixture is perfect wrapped in lettuce, but the mixture could be used a variety of ways. It tastes great wrapped in a tortilla, as a dip for chips or even over rice. Sometimes I just eat it with a spoon and that works too!
Video
Nutrition
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What kind of chicken to use in chicken lettuce wraps?
One of my favorite ways to make shredded chicken is in the crockpot. Just place the chicken breasts in a slow cooker with a can of chicken broth for about 5-6 hours on low and it will shred easily with two forks. Chicken is always moist and tender and falls apart easily with this method of cooking!
You can also use an instant pot to make chicken – I do it all the time and it is so fast and easy! Place the chicken in an instant pot and set to cook for about 8 minutes for fresh chicken breasts and 10 for frozen chicken breasts. You will use high pressure for the cooking time and then do a quick pressure release as soon as the time is up. The chicken should be perfectly cooked and fall apart easily!
I also love to use rotisserie chicken in this recipe – so easy and the flavor and texture of the chicken is perfect too.
Entirely Eventful says
yum. pinned.
Summer Rumsey says
Looks delicious!
Bettina Groh says
Made this last night except I used flour tortillas instead of lettuce. I even did the chicken in the crockpot ( very moist) using some leftover chicken broth instead of water! A definite keeper recipe!! Now I have to figure out what to do with the rest of the chicken! The grocery store always sticks three breasts in one package and freezes them… so I cooked all of them and used only one. I
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