Lettuce Chicken Tacos

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In the search for some new healthy, quick dinners, I’ve come up with this recipe! It’s very simple, very quick (if you use pre-cooked chicken) and tasty to boot!

Here’s what you’ll need:

1 head of Romaine Lettuce

1 lb shredded chicken

taco seasoning (I use Old El Paso’s because it’s gluten free)

1 cup shredded taco cheese

1 can black beans

1 can whole kernel corn

sour cream

salsa of your choice

Obviously, this is a pretty flexible meal. You can add and subtract to the ingredients to make it your own, or just use whatever you happen to have on hand – one of my favorite ways to cook!

chicken lettuce tacos

For the chicken, I usually use pre-cooked shredded chicken from my whole roasted chickens. If you don’t use pre-cooked chicken, you’ll need to bake and shred it before you start.

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Put your chicken in a skillet and add taco seasoning according to the instructions on your seasoning packet. For mine, I just throw 2/3 cup water and 1/4 cup seasoning into the skillet, mix it well, and let the water cook down for a few minutes.

While that’s cooking, wash your lettuce and split off 8 leaves, keeping them whole so that they’re taco-shaped. Once the chicken is ready, fill the lettuce shells with chicken.

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Next, add the cheese (having the cheese directly on top of the hot chicken will help it get melty!), and the other toppings, and serve with chips and salsa.

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See? A great dinner for those nights when you’re in a rush!

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Explorer & adventurer - mostly through scratches of ink on a page - I enjoy my husband, our twin boys, our boisterous German shepherd, and strive to live for the glory of God.
  1. This looks really yummy! I’ll have to try it.

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