Mexican Lettuce Cups

mexican lettuce wraps 2008

Perfect on days you want a lower-carb alternative to a sandwich. Let’s face it—on most sandwiches the filling is the star, so using a lettuce leaf in place of bread makes sense. Find more healthy and delicious recipes like this in Hungry Healthy Happy by Dannii Martin.

Serves 2

  • 1 tsp. olive oil
  • 1 chicken breast, cut into ¼ in. cubes
  • 1 Tbsp. taco seasoning
  • ½ red bell pepper, diced
  • 2 tomatoes, diced
  • ½ avocado, diced
  • 4 Tbsp. chopped cilantro
  • Juice of ½ lime
  • 2 Tbsp. diced pickled jalapeños
  • 6 Little Gem lettuce leaves
  • 2 Tbsp. fat-free Greek yogurt
  • Sea salt and black pepper


Heat oil in a skillet over low heat, then add chicken and cook for 4 minutes, stirring continuously. Add taco seasoning and stir to coat the chicken. Cook for 2 more minutes; set aside.

In a bowl, combine red bell pepper, tomatoes, avocado, cilantro, lime juice and jalapeños. Add the chicken, season to taste and mix everything together.

Spoon mixture on to the lettuce leaf “cups” and top each with a little yogurt to serve.


Published with permission: c/o Jacqui Small, an imprint of Quarto Publishing Group.

Published January 2017

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