Chicken lettuce tacos

This is a healthy version of a regular taco, using lettuce leaves instead of the traditional corn shells making it a lower-carb option and great for people on grain-free diets. You can change the filling and use any meat or beans for a vegetarian option. This can be as mild or as spicy as you like.

Makes: 8 tacos
Ingredients: 18
Serving size: 2 tacos
Total calories: 229
Protein: 24.2 g
Fat: 8.3 g
Carbohydrates: 17.9 g
Fibre: 5.2 g


Chicken filling:

  • 500 g organic or free-range chicken breast, diced into pieces
  • Olive oil or coconut oil
  • 2 cloves of garlic, crushed
  • 1 red onion, chopped
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp dried onion powder
  • ½ tsp garlic powder
  • ½ tsp dried chilli (optional)
  • 1 tsp sea salt
  • Ground black pepper to taste
  • 1 cup of tomato passata or pureed tomato
  • ½ tsp vegetable stock powder

To serve:

  • Cos lettuce (large leaves are better)
  • Jalapenos, chopped
  • Greek yoghurt to drizzle on top
  • Avocado, diced
  • Coriander, chopped


  1. Heat the oil, onions and garlic over a low-medium heat until soft then add all the spices, herbs, salt and pepper then fry for a few minutes. Add the chicken, continue to stir for a few minutes.
  2. Add the tomato passata, vegetable stock and a little water if needed, simmer until chicken is cooked through.
  3. Assemble the taco – Take a cos lettuce leaf then top with chicken mixture, jalapenos and avocado. Drizzle with Greek yoghurt and top with fresh coriander.  Enjoy.
Print Friendly, PDF & Email