Name: Chicken Tacos in Lettuce Wraps
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Cuisine: Mexican
Ingredients: 1 Tbsp of olive oil; 1 small white onion, diced; 1 jalapeño pepper, diced; 1 garlic clove, minced; 1 lb ground chicken; 1 tsp cumin; 1 tsp chili pepper; 3 Tbsp tomato paste; 1 C salsa of choice; 1 bunch of boston lettuce; 2 1/2 C refried beans; Favorite taco toppings such as cheese, cilantro, lime juice, jalapeños, etc.

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Healthy ground chicken cooked with fresh veggies, flavorful spices and filling refried beans then rolled into boston lettuce wraps and finished with all your favorite taco toppings! Only 148 calories per chicken taco!

I already know what you're thinking. Lettuce instead of tortillas? Boooring. Ground chicken? Have you seen that crap? What is she thinking? I know I'm not the first person to introduce you to lettuce wraps, but I promise you these chicken tacos actually have great flavor and you won't even miss the tortillas! They're loaded with fresh veggies, flavorful spices, and filling refried beans and they're so low in calories that you'll still have enough left over to load them up with all your favorite taco toppings!

These chicken tacos make for a perfect quick lunch or pre work out snack since the meat can be made in advance and reheated within a minute! Just assemble and dig in!

CHICKEN TACOS IN LETTUCE WRAPS

148 calories per taco

To start these chicken tacos you'll first want to prep your veggies. Start by dicing 1 small white onion and mincing 1 clove of garlic. Remove the seeds and ribs from 1 jalapeño pepper and dice (use more or less depending on how much spice you'd like, or leave the ribs in if you want it spicy!)

Heat a medium-sized pan over medium heat and add in 1 tablespoon of olive oil. Add in the onion and jalapeño and cook for about 5 minutes, or until onions are soft. Add in minced garlic and continue to cook for an additional minute, stirring frequently. Transfer mixture into a bowl.

In the same pan, add in 1 lb of ground chicken and cook for 8-10 minutes while breaking into small pieces. Once the chicken is no longer pink, add in 1 teaspoon of chili powder and 1 teaspoon of cumin. Add the onion mixture back into the pan.

Add in 3 tablespoon of tomato paste and 1 C of your favorite salsa. Mix together and reduce heat to medium-low. Continue to cook for an additional 8 minutes until sauce thickens, stirring frequently.

Spoon ¼ C warmed fat-free refried beans (I just used store bought canned beans) into a boston lettuce leaf, top with chicken mixture and your favorite taco toppings! I used cojita cheese, cilantro and lime juice. You could also use more salsa, jalapeños, tomatoes, or avocados.

Enjoy! To reheat, microwave refried beans and chicken mixture together for about 1 minute before assembling tacos.