Chicken Lettuce Cup Tacos

These Chicken Lettuce Cup Tacos are a must-try and a great way to get in 26grams of protein! By using romaine lettuce cups instead of tortillas you can also get in a serving of green vegetables packed with nutrients like calcium, magnesium, Vitamin C, Vitamin K &  lower the calorie count but of course, you can choose which option is best for you. For a lower sodium option, use organic low-sodium salsa instead of taco seasoning. However, be sure to check the nutrition label of the salsa you choose. We recommend a salsa that only has 40mg of sodium per 2 tablespoons. If you want a zero sodium option, consider making a fresh Pico de Gallo using yellow onions,  Roma tomatoes, fresh cilantro, jalapeños and lime. This recipe uses nonfat plain Greek yogurt instead of sour cream to reduce sugar and fat while increasing protein. For this recipe, each taco contains 2oz of chicken which is 13grams of protein. So two tacos will give you 26grams of protein! This recipe makes 8 tacos. “4servings”


16oz chicken breast

12oz low-sodium organic salsa

1/4 cup Monterey jack cheese

2 tbsp nonfat plain Greek yogurt

Romaine lettuce (You can also use Boston, Iceberg or the lettuce of your choice.)

8 cherry tomatoes diced or 1/2 a tomato diced

2 avocados diced


Cut the chicken into 1-inch cubes or strips.

Place a skillet on the stove over medium-high heat. Add 1 teaspoon of olive oil, and add cubed chicken. Cook chicken until done-about 7 minutes.

When chicken is cooked thoroughly,  turn the heat down to low-simmer and add salsa. Cook for 2 to 3 minutes until salsa is warm.

Add chicken mixture into lettuce cups, sprinkle cheese on top of chicken mixture, add avocado, and diced tomatoes, and top with a tablespoon of plain Greek yogurt. Serve and enjoy.

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