We’re all about lettuce wraps lately. Asian chicken lettuce wraps, taco lettuce wraps (which are just like these but made with 93% ground beef), and chicken lettuce wraps are some of our favorites. Whenever I cook, Mike will usually give pointers about adding more pepper or some other seasoning (with the best intentions – I don’t take it in a bad way). Tonight was different though – he liked it and didn’t add anything to it or suggest I add something else the next time. I got a thumbs up from Mike and I hope you’ll like this too!
Another great thing about this recipe is it’s Profile friendly! Just make sure to measure out your portions (you can probably tell by the photo, there wasn’t portion control on the salad)!
- Raw chicken tenders (I got mine at Costco and used two packages). You could also use chicken breasts
- Olive oil
- 1 onion – chopped
- Taco seasoning
- Water (depends on how much chicken you use, but I used a cup of water since we had a bunch of chicken)
- Your favorite salsa
- Shredded sharp cheddar cheese
- Romaine lettuce (small ones make the best taco “shells”)
- Optional: low-fat sour cream
How to make Healthy Chicken Tacos
- Heat up pan on the stove and add a little olive oil.
- Put in the chicken tenders and heat up – flipping sides when needed. Then, take them out once they’re halfway cooked and cut them up on a cutting board into little pieces. I think it’s easier to cut up chicken once it’s somewhat cooked rather than cut up slimy raw chicken – ish. But you do whatever you want for that.
- Add pepper and chopped up onion. Heat until chicken is cooked all the way through.
- Add water, taco seasoning, and salsa. Simmer for a while.
- Once it’s done, either use the romaine lettuce leaves as taco “shells” and add cheese, sour cream, and extra salsa – or chop up the lettuce into little pieces and make a salad (add cheese, sour cream, and extra salsa).
That’s it! Super easy, healthy, and delicious!