Lettuce Taco Wraps

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  • 12 ounces boneless skinless chicken breasts, cut into 4-inch-long, 1-inch-thick strips
  • 1/4 cup Balsamic Vinaigrette
  • 4 romaine lettuce leaves, shredded
  • 1 tablespoon thinly sliced red onion
  • 12 butter lettuce leaves
  • 4 Roma tomatoes, chopped
  • 1 1/2 ounces cheddar cheese
  • 1 teaspoon chopped parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano


  1. Preheat a grill pan over high heat. Season chicken with 1 teaspoon Mediterranean spice and place on grill. Cook, basting with balsamic vinaigrette and turning once, until cooked through, about 2 minutes per side. Season chicken with remaining teaspoon Mediterranean spice and remove from grill; set aside.
  2. Place shredded romaine lettuce and red onions in a medium bowl; drizzle with red-wine vinaigrette and toss to combine. 
  3. Top each taco with 1 piece of chicken and garnish with chopped tomatoes, cheese, etc. Season with parsley, basil, and oregano; serve.

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