Mexican Chicken & Avocado Lettuce Wraps
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 30 min · Chicken · gluten-free, low-carb, high-protein
360 cal
30g protein
15g carbs
20g fat
per serving · estimated
Ingredients
- 1/2 lb boneless, skinless chicken breasts
- 1 large avocados
- 1 large tomato
- 1 small red onion
- 1/4 cup cilantro
- 4-5 leaves Lettuce leaves (romaine or butter lettuce)
- 1 lime
- 1 tbsp olive oil
- 1 tsp each spices (cumin, paprika, garlic powder, chili powder)
Method (tap to check — screen stays awake)
- Season the chicken breasts with cumin, paprika, garlic powder, chili powder, salt, and pepper.
- Heat 1 tbsp of olive oil in a skillet over medium heat. Cook the chicken until browned and cooked through, about 8-10 minutes. Let rest, then shred with two forks.
- While chicken cooks, dice the tomato, red onion, and chop cilantro. Slice avocados and squeeze lime juice over them to prevent browning.
- In a bowl, combine diced tomato, red onion, cilantro, avocado slices, and a squeeze of lime. Mix gently to make a fresh salsa.
- Warm the lettuce leaves slightly if desired, and set them on serving plates.
- Divide the shredded chicken among the lettuce leaves and top with the avocado salsa.
- Serve immediately, garnished with additional cilantro or lime wedges if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.