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Chicken lettuce taco wraps with guacamole cabbage and romaine | Root Nutrition & Education

Chicken Lettuce Taco Wraps

Spice up your Tuesday with tacos! This recipe offers a tasty gluten and dairy free way to enjoy tacos
Prep Time 35 mins
Cook Time 10 mins
Course Appetizer, dinner
Cuisine AIP, dairy-free, Gluten-Free, Mexican
Servings 4 tacos
Calories 276 kcal


  • 1 lb Organic chicken breasts diced
  • 1 cup 1 cup shredded red cabbage (1/8 of 2 lb cabbage)
  • 4 large Romaine lettuce leaves
  • 1 medium Tomato diced
  • 1 medium Yellow onion diced
  • 1/4 cup Cup water
  • 1 medium Avocado peeled and sliced
  • 1 tbsp Olive oil
  • 1 small Lime cut into four wedges

Taco Seasoning

  • 1 tsp Garlic Powder
  • 1 tsp Cumin
  • 1 tsp Cayenne pepper
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp ground black pepper


  • Take the diced chicken and place it in a bowl with a lid
  • In a medium bowl place the taco seasoning, water, and mix well
  • Pour the taco mixture on top of the chicken, cover, and shake well to evenly coat the chicken
  • Let the chicken marinate in the taco mix for 30 minutes in the fridge
  • While the chicken is marinating get out a skillet put to the side.
  • Wash the tomato and cabbage and pat dry.
  • Take a cutting board and dice the tomato, onion, and cabbage, and set aside.
  • Cut the avocado in half then peel off the skin of one side. On the other half there will be a pit. De-pit the other half of the avocado then peel off the skin. Once you have peeled both sides cut it long ways so you have thin slices
  • Wash the lettuce leaves and let them dry on a dish towel.
  • In a skillet place the oil and heat gently for a minute
  • Pour the chicken mixture in the pan and cook until the chicken is fully cooked through (make sure there is no pink). Remove when it is cooked
  • In the same pan add the cabbage, and saute until soft.
  • Place a lettuce leaf on a plate and add a handful of chicken pieces.
  • Garnish with tomato, onion, cabbage, avocado, and lime juice. Fold up and serve


Calories: 276kcalCarbohydrates: 16.8gProtein: 27.4gFat: 12.2gSaturated Fat: 1.4gCholesterol: 73mgSodium: 81mgPotassium: 119mgFiber: 5.7gSugar: 8.3gCalcium: 58mgIron: 2mg
Keyword 40 minute meal, antioxidants, skillet meal, vegetables
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