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Chicken Lettuce Tacos

Let-Us Proceed

by SaraSolomon - April 17th, 2015

Get it? Let-Us = Lettuce! Bahahaha. Ok, I'll stop now. Or will I?

My chicken Lettuce Tacos are friggin awesome because they are:

  • Fresh & crisp

  • Incisable (is that a word? ... i.e. you can incise into them)

  • Low carb

  • High protein

  • And unlike Taco Bell, these are not made with Grade F beef or Refried Bean Paste ... so you won't get a Taco Belly or the back door trots.

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Nutritional Facts

Serving Size: Entire Recipe

Calories: 254

Protein: 39.2 grams

Carbs: 12.5 grams

Fat: 6.3 grams

Cooking Instructions


  • 5.5 oz Boneless Skinless Chicken breast

  • 3/4 cup of sliced zucchini

  • 1/8 cup of Daiya Dairy Free Cheese Shreds

  • 3 cheery tomatoes

  • 2 cups of Romaine Hearts


  1. Boil a Chicken Breast (Note: for making chicken salad, you get the best results by boiling the chicken).

  2. Spray a non-stick skillet with PAM non-stick cooking spray and cook zucchini and Daiya Dairy Free Cheese Shreds.

  3. In a food processor: add 5.5 oz of chicken, the cheesy zucchini and the cherry tomatoes.

  4. Pulse to create the chicken salad. Don't overpulse it... you don't want a puree.

  5. Snap the stems off of 2 cups worth of Romaine Hearts. (I buy mine pre cut & washed to save time).

  6. Add the chicken salad to the Romaine Hearts. These are your tacos!

  7. Enjoy!

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