If you’re looking for a quick-fix, filling, deliciously comforting recipe, look no further than these halloumi wraps. With wholegrain tortillas, homemade hummus, mixed sweet bell peppers, beetroot, arugula and seeds to garnish, this wrap is a treat for your taste buds and makes a satiating protein-rich midweek meal. Substitute tofu for halloumi if you want to go vegan, but the wrap won’t be quite the same without halloumi.
25 g Paprika flavoured pumpkin seeds (or regular)
1 tbsp Cumin seeds
2 tbsp Extra virgin olive oil
1 x 250 g Halloumi, each cut into strips or cubed
Prosciutto, optional
4 Wholegrain wraps
100 g Hummus
100 g Vacuum packed ready-to-eat red beetroots, sliced
200 g Mixed bell peppers, cut into strips
50 g Arugula
Toast the pumpkin seeds (if using regular) with the cumin seeds in a large frying pan until they begin to pop and smell fragrant, then transfer to a large bowl.
Cut the halloumi into 12 strips or chunks or a mix of two. Wrap halloumi strip with a slice of prosciutto if using.
Heat the olive oil in a pan and fry the halloumi strips or cubes until golden brown and crisp. Spread a layer of hummus on each flatbread and top with bell peppers, beetroots, halloumi, arugula and toasted seeds to serve.
Ready less than 10 minutes, these beetroot wraps with smoked wild salmon, avocado dip and salad are light, satisfying and full of flavour. They are easy to make and perfect for a healthy lunch at home or on the go.
2 Beetroot wraps
Avocado dip (or pesto sauce)
1 Handful of arugula
1 Handful of thinly shredded pointed cabbage
150 g Smoked wild salmon
Place a piece of beetroot wrap onto a flat surface. Spread with some avocado dip or pesto sauce. Top with arugula or pointed cabbage. Arrange some smoked wild salmon atop.
Roll up wrap firmly to enclose filling. Cut in half. Secure halves with baking paper and string. Repeat with another one. Serve with extra avocado dip if desired.
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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