• 1 pound boneless, skinless chicken breasts
  • 2 tablespoons taco seasoning
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil

To Assemble

  • 12 leaves butter lettuce/bibb lettuce
  • 1 tomato, diced
  • 1/4 cup onion, diced
  • ½ avocado, diced (optional)

Cilantro Sauce

  • 1/2 cup loosely packed cilantro
  • 6oz fat free Greek Yogurt (1 container)
  • 1 tablespoon olive oil
  • 1 jalapeno (optional)
  • 1 clove garlic, minced
  • Juice of 1/2 lime
  • ¼ tsp salt


To Cook Chicken

  • Add the chicken, garlic, olive oil, and spices in a large bowl or zip-seal bag. Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours.
  • Remove chicken from marinade, and discard marinade. Place chicken on a grill or pan heated to medium-high heat. Let chicken cook until it is no longer pink on the inside, about 9-10 minutes per side (or until it has reached an internal temperature of 165 degrees F). Once slightly cooled, shred or chop the chicken per your preference.

To Make Cilantro Sauce

  • Place all the ingredients in the food processor and blend for 1 minute, or until creamy.

To Assemble

  • Layer lettuce wraps with chicken, tomatoes, onion, and avocado. Drizzle with cilantro sauce, or your favorite taco sauce.

Makes 6 servings

Serving Size: about 1/3 cup + 2 lettuce cups

Nutrition (not analyzed with optional ingredients: jalapeno or avocado)

Calories 150
Fat 6.5g
Saturated Fat 1.1g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 4.0g
Cholesterol 44mg
Sodium 409mg
Potassium 205mg
Carbohydrate 7.1g
Fiber 0.8g
Sugar 3g
Protein 18g

Modified from