Tex-Mex Lettuce Cups: The Easiest Taco Lettuce Wraps Ever
Tex-Mex lettuce cups are everything you love about taco night, just lighter, crisper, and somehow even more fun to eat. They look great on the table and disappear fast, and for a good reason. They’re quick to cook, easy to assemble, and honestly just fun to eat. Every bite has a mix of crunch, spice, and creamy topping, like tacos, but brighter and cleaner. Perfect for weeknight dinners, make-ahead lunches, or a platter-style spread when you’re hosting.
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Why You Will Love This Recipe
- Fast and flexible. From pan to plate in 30 minutes.
- Crisp lettuce + spiced filling = everything you love about tacos in a fresh bite.
- Works as a light dinner, meal-prep option, or casual party food.
- Easily customizable for shrimp, veggies, or vegetarian fillings.
- A satisfying low-carb idea that doesn’t feel like a compromise.
Ingredients
See the recipe card for the complete list of ingredients and quantities.
Instructions
Step 1: Heat olive oil in a skillet and sauté diced onion and garlic until fragrant. Add the ground chicken and cook until browned, breaking it apart with a spatula. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper, then mix in black beans, corn, and diced tomato. Cook until everything is heated through and well-seasoned.
Step 2: Lay crisp lettuce leaves on a platter and spoon the warm chicken filling into each one. Add your toppings: diced avocado, salsa, cilantro, and a drizzle of lime crema.
Expert Tips and Variations
- Make it vegetarian: Swap the chicken for beans, lentils, or even marinated grilled mushrooms for a hearty meat-free version.
- Seafood: Turn these into taco shrimp lettuce boats with the same spice blend.
- Add sides: A chilled salad like macaroni salad balances the spice and adds texture.
- Meal prep tip: The filling keeps beautifully for a couple of days. Just store the lettuce separately so it stays crisp.
- Spicy: Add diced jalapeño or hot sauce to the pan for a little heat.
Recipe FAQs
Romaine and butter lettuce are both great options. Romaine gives a crisp, sturdy base that holds up to saucy fillings, while butter lettuce has a soft, flexible texture and naturally cupped shape.
You can prepare the chicken filling up to two days in advance and store it in the fridge. When ready to serve, simply reheat the filling and assemble the cups so the lettuce stays fresh and crunchy.
Wash and dry the lettuce thoroughly, then store the leaves between paper towels in an airtight container in the fridge. Add the warm filling only right before serving to keep everything crisp.
They pair well with sides like roasted veggies, rice, or a cold side dish like macaroni salad. You can also make a platter with extra salsa, guacamole, and lime wedges for topping.
More Low Carb Recipes
- This low-carb cottage pie with cauliflower mash is pure comfort food: creamy, golden-topped, and every bit as satisfying as the classic. A cozy dinner that fits right into your low-carb week without feeling like a compromise.
- Cool, creamy, and elegant. These cucumber smoked salmon rolls make entertaining effortless. No cooking, no stress, just beautiful bites that disappear fast from the platter.
Tried this Tex-Mex Lettuce Cups? Please rate the recipe and leave a comment below to let us know how they turned out. Your feedback helps others find and enjoy it too!
Tex-Mex Lettuce Cups
Equipment
- Large skillet
- Wooden spatula
- Small mixing bowl
- Serving platter
Ingredients
For the Tex-Mex Chicken Filling:
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- Salt and pepper to taste
- ½ cup canned black beans drained and rinsed
- ½ cup corn kernels fresh, frozen, or canned
- 1 medium tomato diced (or ½ cup canned diced tomatoes)
- Juice of ½ lime
For Serving:
- 8-10 crisp lettuce leaves romaine or butter lettuce
- 1 avocado diced
- ½ cup fresh salsa
- 2 tablespoons cilantro chopped
- Lime wedges for garnish
For the Lime Crema:
- ⅓ cup Greek yogurt or sour cream
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- Pinch salt
Instructions
- Heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened, about 2 minutes. Add the ground chicken and cook for 5-6 minutes, breaking it apart with a spatula until fully browned.
- Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well to coat the chicken evenly with spices.
- Add black beans, corn, and diced tomatoes. Cook for another 2-3 minutes until warmed through. Squeeze in lime juice and adjust salt to taste. Remove from heat.
- To make the crema, whisk together Greek yogurt, lime juice, garlic powder, and salt in a small bowl until smooth.
- Arrange lettuce leaves on a platter. Spoon the warm chicken mixture into each leaf, then top with diced avocado, salsa, cilantro, and a drizzle of lime crema. Garnish with lime wedges and cilantro and serve.
Notes
- Store leftover chicken filling in an airtight container in the fridge for up to 3 days.
- Assemble lettuce cups just before serving so the leaves stay crisp.
- For meal prep, pack the filling separately and assemble at mealtime.
