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–+ servings

Healthy Chicken Lettuce Wraps and Tacos Recipe

Gretel Shaw
If you are into lettuce wraps, these healthy chicken lettuce wraps and tacos are for you! These are so nutritious and tasty!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Snack
Cuisine Mexican
Servings 6 people
Calories 784 kcal

Ingredients
 
 

  • Chicken mince1 kilogram ground chicken (minced chicken) - skinless
  • wooden bowl of salt1 teaspoon salt
  • Organic Dry Cajun Spice Seasoning1 teaspoon Cajun spice seasoning (black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika)
  • dried garlic1 teaspoon garlic powder
  • garlic salt1 teaspoon garlic salt
  • ground cumin1 teaspoon cumin
  • Red hot chili pepper powder and half isolated on white background1 teaspoon chili powder (chilli powder in British English)
  • Ripe yellow onion on a white background½ medium yellow onion - sliced
  • Isolated yellow bell peppers1 medium yellow bell peppers (yellow capsicum)
  • Canola oil3 tablespoons Canola oil
  • fresh Romaine lettuce isolated on white2 hearts Romaine lettuce
  • Cheddar cheese block, paths1 cup cheddar cheese - (mixed kinds)
  • black beans on white background2 cans black beans
  •  
    2 cups Spanish rice - homemade or store-bought
  •  
    ½ cup Pico de gallo
  • Guacamole, avocado dip, in wooden bowl½ cup guacamole
  • bowl of sour cream½ cup sour cream

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Put chicken in the baking dish.
  • Mix seasonings in a small bowl with a fork
  • Using a spoon or hands, season both sides of chicken thighs
  • Add about half a cup of water to the pan and spread onions and bell peppers on top of chicken thighs
  • Place chicken in the oven for about 45 minutes, be sure to turn once halfway in between cooking time
  • Open Chili black beans and place in a small pot and cook for about 15 minutes, adding a dash of garlic salt if desired and turning off the heat.
  • Remove chicken from oven, and place 2 to 3 tbsp. of canola oil in a saucepan and turn heat to medium-high
  • Remove chicken from baking dish and place in a saucepan with heated canola oil, brown for about 5 to 7 minutes each side, being careful not to burn the chicken.
  • Remove from heat and slice chicken
  • Rinse and dry your romaine hearts with a paper towel, place a spoonful of beans, then a few slices of chicken and a small handful of cheese. Add pico, guacamole, and sour cream. Place Spanish rice on the side and dig in!

Nutrition

Calories: 784kcalCarbohydrates: 71gProtein: 48gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 173mgSodium: 1752mgPotassium: 1637mgFiber: 11gSugar: 5gVitamin A: 1031IUVitamin C: 40mgCalcium: 214mgIron: 6mg
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