Lettuce Tacos with Chicken & Salsa

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Easy and tasty. I call them cups, but really it's more of a wrap. I just tend to over stuff the wrap with goodness and it becomes more of a cup.

Easy and tasty. I call them cups, but really it’s more of a wrap. I just tend to over stuff the wrap with goodness and it becomes more of a cup.

There are days where I don’t have a meal planned for lunch and I just have to wing it. Today was one of those days. Looking in my fridge I had grilled chicken breasts (with this BBQ rub), bibb lettuce and salsa.  Presto — Chicken Tacos!!

A simple, healthy small meal that I can whip together. Plus it’s very paleo, Weight Watchers and low carb friendly! The “tacos” really hit the spot after today’s workout. I used 4 large bibb lettuce leaves (great for crunch) and a 6-ounce chicken breast. What really made it was the fresh salsa! Delish!

Fresh salsa makes most dishes taste amazing and is a good substitute for salad dressings.  I always keep some in my fridge. Now, I make a pretty mean salsa, but I had to try this recipe by the Food Network’s Alton Brown. I’m not sure, but I think the ancho chilies and the roasted jalapeños that add to its awesomeness.

Perhaps I’ll work on my salsa over the weekend. If I can perfect it, I’ll share. In the meantime, try making Alton Brown’s amazing salsa.

Dot’s Chicken Lettuce Tacos with Fresh Salsa
Net Carbs: 6g
Weight Watchers PointsPlus: 8
Servings: 1


  • 4 bibb lettuce leaves
  • 6-ounces cooked chicken breast, boneless, skinless
  • 4 tbsp Alton Brown Salsa
  • hot sauce (optional)
  • 1-ounce avocado (optional — this will change the carb and point value)


  • Dice chicken breast into 1/2″ cubes (I heated mine up)
  • Layer the lettuce leaves on top of each other so you have 2 “shells” or wraps, each made up of 2 lettuce leaves
  • Mix the chicken and salsa in a bowl; add in avocado and/or hot sauce if you want more heat. Split the chicken mixture between the two “shells.”

Alton Brown’s Salsa Recipe
Net Carbs: 3g
Weight Watchers PointsPlus: 1
Servings: Up to 12


  • 6 Roma tomatoes, chopped
  • 4 garlic cloves, minced
  • 2 jalapeños, seeded and minced, plus 2 roasted, skinned and chopped jalapeños
  • 1 red bell pepper, finely diced
  • ½ red onion, finely chopped
  • 2 dry ancho chilies, seeded, cut into short strips and snipped into pieces
  • 1 tbsp olive oil
  • 1 lime, juiced
  • chili powder, salt and pepper to taste
  • fresh cilantro, chopped, to taste


  • Combine all the ingredients in a bowl and mix. Chill in refrigerator for 12 hours to fuse the flavors.

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