Fresh, crunchy, and feather-light—these lettuce-wrap tacos make a standout summer lunch or dinner. Juicy chicken kissed with warm spices, a bright mango salsa, creamy yogurt sauce, and plenty of herbs deliver a vibrant balance of flavors and textures with no gluten and no extra heaviness.
Ingredients
- 12 large leaves romaine or iceberg lettuce
- 14 oz (400 g) chicken breast, finely chopped or ground
- 1 tbsp olive oil
- 1/2 red onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp chili powder (or to taste)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp lime juice, divided
- 1 mango, diced
- 1/2 cucumber, diced
- 1 cup (150 g) cherry tomatoes, quartered
- 3 tbsp chopped cilantro, divided
- 1 avocado, diced
- 1/2 cup (120 g) Greek yogurt (2–5% milkfat)
- 1 tsp honey
- 1 tsp sriracha (optional)
- 2 scallions, thinly sliced
Step-by-step recipe
- Prep the base. Separate the lettuce into large “boats,” rinse, and dry very well. Chill the leaves so they stay extra crisp.
- Make the mango salsa. In a bowl, combine mango, cucumber, cherry tomatoes, half the red onion, 1 tbsp lime juice, a pinch of salt, and 1 tbsp chopped cilantro. Toss and let it marinate while you cook.
- Cook the chicken. Warm the olive oil in a skillet over medium heat. Add the remaining onion and the garlic; sauté for 1 minute until fragrant. Add the chicken and cook 5–6 minutes, breaking it up, until just cooked through. Sprinkle in the paprika, cumin, oregano, chili powder, salt, and pepper; cook 1 minute more. Stir in the remaining lime juice, toss, and take off the heat.
- Whisk the sauce. Stir together the yogurt, honey, and sriracha. Add a pinch of salt and a few drops of lime if you like it tangier.
- Assemble the tacos. Spoon warm chicken into each lettuce leaf, top with mango salsa and diced avocado. Drizzle with the yogurt sauce and shower with the remaining cilantro and scallions.
- Serve right away. The crunch of the lettuce is best while the filling is warm and juicy.
Nutrition (per serving)
| Calories | 270 kcal |
|---|---|
| Protein | 25 g |
| Fat | 12 g |
| Carbohydrates | 15 g |
| Fiber | 5 g |
| Sugars | 10 g |
| Sodium | 420 mg |
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Tips & Variations
- Protein swap: Use turkey, shrimp (sear 2–3 minutes), or tofu. For a fully vegan version, try sautéed black beans and a plant-based yogurt.
- Heat level: Adjust the chili powder and sriracha to taste; for a milder profile, use sweet paprika instead of chili.
- Dairy-free: Use unsweetened coconut or almond yogurt.
- Extra crunch: Add radishes, corn, bell pepper, or shredded cabbage for more texture.
- Make-ahead: Store salsa and sauce separately for up to 24 hours; keep lettuce leaves dry and cold. Assemble just before serving.
- Best lettuce: Romaine and iceberg make sturdy, ultra-crisp “boats.” Boston/bibb lettuces are softer but still work well.
FAQ
Can I swap the chicken for another meat or fish?
Yes. Turkey, lean ground beef, shrimp, and even roasted salmon work beautifully. Adjust the cook time for your chosen protein.
Which lettuce leaves hold the filling best?
Romaine and iceberg form sturdy “boats” and stay crunchy. Choose the largest intact leaves and dry them thoroughly.
How do I make this fully vegan?
Replace the chicken with seared tofu or black beans, and use an unsweetened plant-based yogurt. Swap honey for agave syrup.
Can I pack these to go?
Yes, but assemble right before eating. Pack lettuce, chicken, salsa, and sauce in separate containers so the leaves don’t soften.