Chili Lime Chicken Taco Lettuce Cups
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Grilled chili lime chicken is tossed with avocado & peppers in this healthy, gluten free spin on chicken tacos, served in lettuce cups instead of tortillas!
It’s been 6 weeks since I started going to the gym on a daily basis (sometimes even two-a-days!) I’m just wondering why I don’t have JLo’s abs yet? Um, what’s up? Maybe it has something to do with my obsession with tacos, cheese and delicious craft beers during football games! 😉
Let’s be honest, I work out, so that I can continue to enjoy these delicious treats of life and keep a somewhat JLo-esque figure!
While I’m not willing to give up my favorite foods, such as tacos, I am willing to make them a little healthier, and that’s where I came up with this idea for chicken tacos in lettuce wraps.
All of the delicious taco filling without the extra carbs from the tortilla!
And I have to be honest, I barely missed the tortilla because the chili lime chicken filling with avocado, tomatoes and peppers, was so delicious!
They’re also super quick and easy to make, so if you’re still looking for that perfect Taco Tuesday dinner for this evening, you have to check these out!
Chili Lime Chicken Taco Ingredients
- 2 garlic cloves (crushed)
- 1 tbsp brown sugar
- 3 tbsp gluten free soy sauce
- 1 tsp chili powder
- 1 tbsp lime juice
- ½ tsp red pepper flakes
- 2 tsp olive oil
- 1 lb chicken (boneless, skinless)
- 1 avocado (diced)
- ¼ cup red bell pepper (finely diced)
- ¼ cup red onion (finely diced)
- 1 serrano chili (de-seeded & diced)
- 2 tbsp fresh cilantro (chopped)
- 8 lettuce leaves
- 2 limes (sliced into wedges)
Chili Lime Chicken Taco Instructions
Whisk the garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes and olive oil together in a medium bowl.
Add the chicken to the marinade. Place in the refrigerator for 30 minutes.
Remove from the refrigerator and grill over medium-high heat for 7 minutes per side or until cooked through. I used my OptiGrill
to make it even easier. I seriously love this thing!
Remove from the grill when cooked and dice into small pieces. Add the diced chicken to a large bowl with avocado, bell pepper, onion, serrano chili & cilantro.
Place the chicken taco mix into leaves of lettuce and serve with lime wedges.
Ok, seriously, wasn’t that the easiest thing ever?
Now, throw some hot sauce on top (if you like it spicy like I do!) and dig in!
Chili Lime Chicken Taco Lettuce Cups
Ingredients
- 2 garlic cloves, crushed
- 1 tbsp brown sugar
- 3 tbsp gluten free soy sauce
- 1 tsp chili powder
- 1 tbsp lime juice
- ½ tsp red pepper flakes
- 2 tsp olive oil
- 1 lb boneless, skinless chicken breasts
- 1 avocado, diced
- ¼ cup red bell pepper, finely diced
- ¼ cup red onion, finely diced
- 1 serrano chili, seeded & minced
- 2 tbsp fresh cilantro, chopped
- 8 lettuce leaves
- 2 limes, sliced into wedges
Instructions
- Whisk the garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes and olive oil together in a medium bowl.
- Add the chicken to the marinade.
- Place in the refrigerator for 30 minutes.
- Remove from the refrigerator and grill over medium-high heat for 7 minutes per side or until cooked through.
- Remove from the grill when cooked and dice into small pieces.
- Add the diced chicken to a large bowl with avocado, bell pepper, onion, serrano chili & cilantro.
- Place the chicken taco mix into leaves of lettuce and serve with lime wedges.
Nutrition Facts
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