Tasty Taco Lettuce Wraps (Low Carb Recipe)

Does your family love Taco Tuesday? Well, let me tell you, I’ve got a recipe that will transform your taco night into a healthy and delicious low-carb meal.

Now, you might think a leaf of romaine lettuce can’t compete with a corn or flour taco shell. I thought so too, originally. But, let me tell you – it does! In fact, I think it’s even better than those processed sugar-filled shells.

With the cool, crisp lettuce, you still get a big crunch – plus it’s refreshing and you aren’t eating empty calories. Consider the difference in calories, fats, sugars and carbs. And, the below doesn’t even take into account the endless amounts of chemicals in hard and soft taco shells.


Total Fat 0 grams
Saturated Fat0 grams
Trans fat0 grams
Cholesterol 0 grams
Sodium 0mg0 grams
Total Carbohydrate 1 gram
Dietary Fiber 2 grams
Sodium0 grams
Total Sugars0 grams
Added Sugars0 grams
Protein1 gram


Total Fat 12 grams
Saturated Fat16 grams
Trans fat5 grams
Cholesterol 0 grams
Sodium 0mg0 grams
Total Carbohydrate 20 gram
Dietary Fiber 2 grams
Sodium130 mg
Total Sugars14 grams
Added Sugars8 grams
Protein1 gram

So, we can all agree that using a big romaine lettuce leaf instead of a chemically-created taco shell makes good sense. And, trust me, once you try it, you will never want to go back. I tried a soft flour taco shell a few months back – the first I’d had in years – and it really didn’t deliver. In fact, it tasted of nothing but chemicals. It’s amazing once you stop eating fake foods how your taste buds heal and you can taste all the chemicals in processed foods you never noticed before.

Okay, enough jabbering. Here’s the recipe for my Tasty Taco Lettuce Wraps.


Serves: Four, double everything if you want delicious leftovers.

  • I pound of boneless, skinless, chicken tenderloins
  • 1/3 cup of smoke Gouda cheese
  • 1 large onion
  • 1 large bell pepper
  • 1 large jalapeño pepper
  • 1 large habanero pepper
  • 1 can of black beans
  • Salt, pepper, paprika, cayenne
  • 1 tablespoon Extra Virgin Olive oil or butter substitute


Step One: Sautee a small amount of chopped onion and jalapeno in EVOO.

Step Two: Add salt, pepper and cayenne to really add flavor to the pan and the oil.

Step Three: Add chicken tenderloins.

Step Four: Add some more salt, pepper and cayenne to the chicken.

Step Five: Mix well and simmer on medium heat for ten minutes.

Step Six: Add more jalapeños if you like it hot like we do.

Step Seven: Add more large sliced onions and habanero (only add the habanero if you like it hot)..

Step Eight: Add sliced red and green bell peppers

Step Nine: Mix well and simmer for another ten minutes.

Step Ten: Chop some fresh tomatoes and grate some gouda cheese.

Step Eleven: Wash large romaine lettuce leaves and keep them in tact.

Step Twelve: Empty a can of black beans into a pot on low heat.

Step Thirteen: Add some jalapeños to the black beans, if you like it hot.

Serve using the romaine leaves as taco shells and fill them up as desired. You can also break up the romaine into a salad, if it gets too messy.


Published by Jennifer Jones-Mitchell

A global leader in social media marketing and public relations, Jennifer Jones-Mitchell has been at the center of digital communications since the early 1990s. Learn more about her professional background at www.jenniferjonesmitchell.com. She also writes and speaks about health and wellness and how she reversed Type 2 Diabetes through diet and exercise. Learn more at www.nolongerdiabetic.com.

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