My February Beauty of the Month, the lovely Britana Campos, shared her low-carb chicken taco in her interview, and I’ve been dying to try my own take on it. This is so easy, it’s hardly even a recipe, but it’s too amazing and delicious (and healthy and low carb) not to share.
We picked up a rotisserie chicken, limes, a premade mango pico de gallo and butter lettuce (it’s in plastic container in the produce section and it stays fresh in the fridge for a long time because it’s still attached to the roots) and whipped these up for lunch last week. They are heavenly, crisp, fresh and taste like summer. You could definitely make your own pico or salsa but I’m all about quick and easy and the premade one in the produce section was amazing.
If you are on the Tone It Up nutrition plan (or just trying to eat clean or low-carb) these are perfect. Even if you aren’t, you will love them.
Chicken Lettuce Wraps with Mango Pico de Gallo & Lime (Serves 2)
Cooked chicken (we used half a rotisserie chicken or you can use 1-2 cooked chicken breasts, cut or shredded into small pieces)
- 4 butter lettuce leaves (or romaine, kale, swiss chard, whatever you like. I prefer butter lettuce)
- Pico de Gallo
- Lime wedges
- Wash and dry the lettuce
- Put desired amount of cooked chicken in each piece of lettuce
- Top each wrap with Pico
- Squeeze a generous amount of lime juice on each wrap