These Chicken Lettuce Cup Tacos are a must-try! By using lettuce instead of tortillas, you reduce the calorie count by 15-300 calories per taco. 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. Each taco contains 2oz oz of chicken and you can enjoy two lettuce cups per serving. The recipe makes “2 servings”.
Ingredients:
- 8oz chicken breast
- 12oz low-sodium organic salsa
- 1/4 cup Monterey jack cheese
- 2 tbsp nonfat plain Greek yogurt
- 8pcs Romaine lettuce (you can also use Boston or green leaf lettuce)
- 8 cherry tomatoes diced or 1/2 a tomato diced
Instructions:
- 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, 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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