Lettuce wedge salad is one of the easiest salads to make! It’s crunchy, smoky, juicy and so delicious with a rich, tangy sour cream dressing. Serve it on its own or as a side with a grilled steak or chicken. Both bacon and the dressing can be prepared one day ahead. Iceberg lettuce can be substituted with romaine lettuce.
Sour Cream Dressing
Salad
150 g Sour cream
3 tbsp Mayonnaise
1 Garlic clove, minced
2 tsp Finely grated lemon zest
3 tbsp Fresh lemon juice
1 tbsp Fresh parsley, finely chopped
Salt and pepper to taste
1 head Iceberg lettuce, cored and quartered
2 tbsp Red sweet bell pepper, diced
1 small bunch chives (or parsley), chopped
100 g Bacon bits
Grape tomatoes, optional
Whisk sour cream, mayonnaise, garlic, lemon zest, lemon juice, parsley, salt, and pepper in a medium bowl to combine. Dressing can be made 1 day ahead. Cover and chill.
In a skillet cook the bacon bits until crisp or to your liking.
Core and cut the head of lettuce into 4 equal wedges. Transfer each wedge of lettuce together with a couple of grape tomatoes if using onto serving plates. Spoon over some sour cream dressing and sprinkle with finely chopped chives or parsley, diced sweet pepper and cooked bacon bits.
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 lettuce wrap recipe is not only naturally low in carbs and high in protein, but it is also gluten free and dairy free (without the sour cream) as well! I am lucky to not have any special dietary restrictions in my home, but this is one of my go-to recipes when I have friends over who do.
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.
Ingredients in Mexican Chicken Lettuce Wraps
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
How to make Mexican Chicken Lettuce Wraps
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 (or just sprinkle it on top). 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!
Mexican Chicken Lettuce Wraps
Mexican Chicken Lettuce Wraps are full of chicken, black beans and tons of flavor. These delicious low-carb lettuce wraps are healthy and delicious and can be served as an appetizer or as a main dish.
Print Pin Rate
Course: chicken
Cuisine: American, Mexican
Keyword: mexican chicken lettuce wraps
Servings: 6
Calories: 141kcal
Ingredients
3cupscubed or shredded chicken
1can black beansrinsed & drained
1medium tomatochopped
1can green chiles
1/2cupsalsa
1/4cuponionchopped
1/4cupbell pepperchopped
1TBSPlime juice
1/2tspcumin
1/2tspsalt
1/4tspgarlic powder
1medium avocadochopped
sour cream
1head 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!
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.
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.
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Spicy Buffalo chicken lettuce wraps have all the flavor of your favorite wings with none of the mess!
I’ve been really into lettuce wraps lately. I’ve been wrapping everything from burgers to ground turkey with Thai seasonings. They’re cool and refreshing, making them a great way to beat the August heat. I also love that lettuce wraps really let the flavor of your fillings shine since it doesn’t have to compete with a bready bun.
I had already been toying with the idea of making Buffalo chicken lettuce wraps, so when Shawn told me he was craving spicy chicken I knew it was a done deal. I loaded lettuce leaves with shredded Buffalo chicken, crumbled blue cheese, and celery-carrot slaw dressed with Greek yogurt. They had all the flavor of classic Buffalo wings minus the mess.
These wraps were so good! We loved the contrast of the spicy chicken against the crisp, cool vegetables. I made ours super spicy, but I’ll show you how to make a milder version, too.
How do you make Buffalo chicken lettuce wraps?
For this lettuce wraps recipe, start by poaching chicken breasts in broth. Then shred the chicken and toss it with a ton of Franks buffalo sauce. I use my stand mixer to shred the chicken – it’s one of my favorite kitchen hacks. Depending on how spicy you like things, you can use straight wing sauce or dilute it with some of the poaching liquid.
While the chicken cooks, make a quick slaw by combining shredded carrots, thinly sliced celery, red onion, and fat-free Greek yogurt.
To serve, stuff the shredded Buffalo chicken into individual lettuce leaves. Top with the celery-carrot slaw, crumbled blue cheese, and fresh cilantro.
What kind of lettuce is best for lettuce wraps?
I love using butter lettuce for lettuce wraps. Butter lettuce is really tender and flexible, so it’s not as prone to cracking when you wrap it around your fillings. There’s nothing worse than your lettuce leaf cracking and leaving a pile of chicken behind on our plate!
Unfortunately, butter lettuce isn’t always available or the only heads that are available are super small. In that case, I usually grab romaine or iceberg. Iceberg is the crispest of your lettuce options which adds tons of texture to your meal, but it’s also the most prone to cracking.
To cut a head of iceberg lettuce for wraps, start by using a sharp knife to remove the stem and core. Set the lettuce on your cutting board and slice it in half vertically through the section where the core had been. Carefully coax the leaves apart. If you want, you can use your knife or a pair of kitchen shears to trim each leaf into a rounder shape.
How do you poach chicken?
Once you’ve tried it a few times, poaching chicken is really easy! It comes out super juicy and is perfect for shredding or for making chicken salads.
Add boneless, skinless chicken breasts to a saucepan, then pour in enough chicken broth to cover them by about 1 inch. Bring to a boil, then immediately reduce the heat to low and cover the pan. Let the chicken breasts simmer for 12-14 minutes until cooked through.
Remove the cooked chicken from the poaching liquid and use it for anything you’d like. It will keep in the refrigerator for up to 4 days. For the best results, keep the chicken breasts whole then shred or dice them immediately before serving.
Buffalo Chicken Lettuce Wraps
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Spicy Buffalo chicken lettuce wraps have all the flavor of your favorite wings with none of the mess!
Add the chicken to a saucepan in a single layer. Pour in enough chicken broth to cover them by about 1 inch. Bring to a boil, then immediately reduce the heat to low and cover the pan. Let the chicken breasts simmer for 12-14 minutes, until cooked through.
Remove the chicken from the poaching liquid and let rest 5 minutes. Shred and toss with the hot sauce. For less spicy chicken, use 1/4 cup hot sauce and 1/4 cup of the poaching liquid.
While the chicken cooks, combine the carrots, celery, red onion, and yogurt. Season with salt and pepper.
To serve, pile the chicken onto individual lettuce leaves. Top with celery-carrot slaw, crumbled cheese, and cilantro.
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