Chicken Taco
Lettuce Wraps
All the bold, smoky flavors of taco night — served in crisp romaine leaves instead of a tortilla. Juicy chicken thigh pieces seasoned with cumin, chili powder, and cilantro, sautéed with peppers and onions and finished with a squeeze of lime. Load up your toppings and dig in.
- Chicken
- 4 boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tsp chili powder
- ½ tsp cumin
- 1 tsp garlic powder
- 1 tsp dried cilantro
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- Vegetables
- 1 red bell pepper, sliced
- 1 small onion, sliced
- To Finish
- 1 lime, juiced
- 4–6 romaine lettuce leaves
- ½ tomato, chopped
- Optional Toppings
- — sliced avocado
- — shredded 2% cheese
- — salsa
- — plain Greek yogurt (in place of sour cream)
- — fresh cilantro
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1
Season the chicken
In a bowl, toss the cubed chicken thighs with chili powder, cumin, garlic powder, cilantro, salt, and pepper until every piece is evenly coated. Let sit for 5 minutes while you prep the vegetables — even a short rest helps the spices adhere.
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2
Bloom the spices & cook the chicken
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and let it cook undisturbed for 2 minutes to develop a sear. Stir and continue cooking for another 3–4 minutes until cooked through to 165°F and the spices are fragrant and slightly caramelized on the outside.
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3
Add the peppers & onions
Add the sliced bell pepper and onion to the skillet with the chicken. Cook for 4–5 minutes, stirring occasionally, until the vegetables are tender and the onions have softened and started to caramelize at the edges.
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4
Finish with lime
Remove the skillet from heat and squeeze the juice of one lime over everything. Toss to coat — the lime brightens all the spices and adds that fresh, essential taco flavor. Taste and adjust seasoning.
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5
Assemble & serve
Spoon the chicken and vegetable mixture into romaine lettuce leaves. Top with chopped tomato and any optional toppings you like — avocado, shredded cheese, salsa, a dollop of Greek yogurt in place of sour cream, or fresh cilantro. Serve immediately.
- Chicken thighs are the right call: Thighs stay juicy and tender when cooked at high heat — breast meat can dry out quickly when cut into cubes and sautéed. If you prefer breast meat, cut the cook time by a minute or two and watch closely.
- Lime juice is non-negotiable: That final squeeze of lime off the heat is what makes these taste like tacos rather than just seasoned chicken. Don't skip it.
- Greek yogurt instead of sour cream: A dollop of plain Greek yogurt is a direct sour cream substitute with significantly more protein and less fat — most people can't tell the difference once it's in the wrap.
- Romaine holds up best: Romaine leaves are sturdy enough to hold a full filling without splitting — butter lettuce works too but is more delicate. Avoid iceberg, which tears and has almost no flavor.
- Make it a bowl: Skip the lettuce wraps and serve over cauliflower rice for a taco bowl — spoon the chicken and veggies over the rice and pile on all the toppings.