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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
Servings: 8
Course: Main Course
Cuisine: keto, Mexican
Calories: 241
Ingredients Equipment Method

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

Equipment

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Garnish with scallions and extra toppings of choice.
  8. 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.