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A close-up of beautifully assembled Keto Chicken Taco Lettuce Wraps on a white plate over the white marble cooktop. The tacos are topped with shredded cheddar cheese, avocado corn salsa, plain Greek yogurt, and a sprinkle of chopped scallions, ready to be served and enjoyed.

Keto Chicken Taco Lettuce Recipe

These Keto Chicken Taco Lettuce Wraps are a low-carb twist on classic tacos! Juicy, spiced chicken is nestled in crisp romaine leaves and topped with fresh salsa, cheddar, and Greek yogurt.
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Prep Time 7 minutes
Cook Time 10 minutes
Total Time 17 minutes
Course Main Course
Cuisine keto, Mexican
Servings 8
Calories 241 kcal

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Cutting board
  • Knife
  • Measuring spoons
  • Mixing bowl

Ingredients
  

Chicken Taco Meat:

  • 1/2 tbsp. olive oil
  • 1/3 cup white onion diced
  • 1/2 tbsp. minced garlic
  • 1 lb. ground chicken breast
  • 1 tsp. olive oil
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/4 tsp. paprika
  • 1/4 tsp. dried oregano
  • 1/4 tsp. onion powder
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 1/8 tsp. crushed red pepper flakes

Garnishment:

  • 4 small roma tomatoes diced
  • 8 outer romaine leaves
  • 1/2 cup sharp cheddar cheese shredded
  • 1 cup Avocado Corn Salsa
  • 2 tbsp. plain Greek yogurt
  • 1 scallion chopped

Instructions
 

  • Heat ½ tbsp. olive oil in a skillet over medium heat. Sauté diced onions and minced garlic until fragrant.
    A close-up of a black skillet on a white marble cooktop, heating olive oil as it glistens under the light. Diced white onions and minced garlic sizzle, releasing a rich, fragrant aroma. A wooden spatula rests on the side, ready to stir the ingredients.
  • Add ground chicken breast and cook, breaking it up with a spatula until no longer pink.
    A close-up of a black skillet on a white marble cooktop, now filled with ground chicken breast. The chicken is breaking apart with a wooden spatula as it turns from pink to golden brown, cooking evenly in the pan.
  • Stir in chili powder, cumin, garlic powder, paprika, oregano, onion powder, salt, pepper, and red pepper flakes. Cook for 5 more minutes.
    A close-up of a black skillet on a white marble cooktop, as a blend of chili powder, cumin, garlic powder, paprika, oregano, onion powder, salt, pepper, and crushed red pepper flakes are sprinkled over the cooked chicken. The spices mix in, creating a deep, rich color and an aromatic taco filling.
  • While the chicken cooks, dice roma tomatoes and chop scallions.
    A close-up of a wooden cutting board on a white marble cooktop, where a sharp knife slices through bright red Roma tomatoes. Finely chopped scallions sit neatly in a small glass bowl, prepped and ready for garnishing the tacos.
  • Wash and pat dry romaine lettuce leaves, keeping them whole for wrapping.
    A close-up of fresh romaine lettuce leaves being washed under running water over the white marble cooktop. A paper towel gently pats them dry, ensuring they remain crisp and fresh for taco assembly.
  • Spoon the seasoned chicken onto lettuce leaves and top with cheddar cheese, avocado corn salsa, and plain Greek yogurt.
    A close-up of a black skillet on a white marble cooktop, now filled with fully cooked, seasoned chicken taco meat. A wooden spoon scoops a generous portion onto a crisp romaine lettuce leaf, ready to be transformed into a keto-friendly taco wrap.
  • Garnish with scallions and extra toppings of choice.
  • Serve immediately and enjoy your fresh, flavorful keto tacos!
    A close-up of beautifully assembled Keto Chicken Taco Lettuce Wraps on a white plate over the white marble cooktop. The tacos are topped with shredded cheddar cheese, avocado corn salsa, plain Greek yogurt, and a sprinkle of chopped scallions, ready to be served and enjoyed.