Description
These low-carb, handheld lettuce cups replace tortillas with crisp romaine or iceberg leaves. Packed with zesty ground chicken, tomatoes, and toppings, they’re perfect for keto, paleo, and busy meals. Creamy avocado oil adds heartiness while keeping them light and satisfying.
Ingredients
1 lb (450g) ground chicken, 90% lean for juiciness
2 tbsp taco seasoning (homemade or store-bought)
8–12 romaine or iceberg lettuce leaves (dry, intact)
1 cup chopped tomatoes (fresh, unseasoned)
2 tsp avocado oil (high smoke point for sautéing)
Instructions
Steam or rinse lettuce leaves and pat dry completely with paper towels
Add avocado oil to a skillet over medium-high heat
Add ground chicken and cook until browned and crumbly
Stir in taco seasoning and 2 tbsp water to create stick-free coating
Remove from heat and let rest 5 minutes
Spoon 1-2 tbsp cooked chicken into each lettuce leaf and add chopped tomatoes with desired toppings
Notes
Use a cast iron skillet for even browning of chicken
Add 2 tbsp water during seasoning to prevent clumping
Rest the chicken 5 minutes to retain moisture
Pat lettuce leaves completely dry to prevent sogginess
Build lettuce cups just before serving to maintain crispness
Store leftovers in an airtight container in the fridge for up to 3 days
For extra flavor, add avocado slices, lime juice, or grilled scallions as toppings
Avoid overcooking the chicken; check for 165°F (74°C) internal temperature
Don’t add too many toppings (hefty cheese or salsa can overwhelm lettuce)
Nutrition
- Serving Size: 1 lettuce cup
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg