Easy Chicken Lettuce Wraps Recipe

I assemble Chicken Breast Lettuce Wraps with avocado, corn, black beans, and a southwestern spice blend using one pan prep and a surprising pantry shortcut.

I made these Easy Chicken Lettuce Wraps because I wanted something fast but not boring. Ground chicken brings savory depth, avocados add creamy coolness, and together they make each bite surprising in the best way.

The flavors kind of clash then settle, like a small party in your mouth, and I keep finding reasons to make it again when I want big taste without a big effort. Its not just another light meal, its got personality and edge, youre gonna want to try it.

Consider it my spin on Lettuce Wrap Recipes Chicken.

Ingredients

• Ground chicken adds protein, low fat if lean, cooks fast, mild flavor
• Yellow onion gives savory sweetness, adds fiber and vitamin C, browns well
• Garlic brings pungent aroma, antioxidants, small calories but big flavor
• Black beans add plant protein and fiber, makes it filling and earthy
• Corn adds sweet crunch and carbs, brightens flavor, good with spices
• Avocado gives creamy texture, heart healthy fats, potassium and smoothness
• Lime juice adds tang, vitamin C, wakes flavors, keeps it tasting fresh
• Lettuce is low cal, crisp wrap base, great for portion and carbs control
• Cilantro adds herb brightness, a little citrusy, some people hate it tho

Ingredient Quantities

• 1 lb (450 g) ground chicken, lean or regular
• 1 tbsp olive oil
• 1 small yellow onion (about 3/4 cup)
• 2 garlic cloves
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup corn kernels (fresh, frozen or canned, drained)
• 1 cup black beans, rinsed and drained (about one 15 oz can)
• 2 medium avocados (ripe ish)
• juice of 1 lime (about 2 tbsp)
• 8 to 12 large butter lettuce leaves or romaine hearts
• 1/4 cup fresh cilantro
• 1/2 cup tomato or pico de gallo
• 1/2 cup shredded cheddar or Mexican blend cheese (optional)
• hot sauce or salsa (optional)

How to Make this

1. Rinse and pat dry 8 to 12 large butter lettuce leaves or romaine hearts, trim thick stems so they fold easier and set aside, you want them ready to hold the filling.

2. Peel and finely dice 1 small yellow onion to about 3 fourths cup, mince 2 garlic cloves, set both by the stove.

3. Heat 1 tablespoon olive oil in a large skillet over medium heat, add the onion and cook until soft and translucent about 3 to 4 minutes, add the garlic and cook 30 seconds more until fragrant.

4. Add 1 pound ground chicken to the pan, break it up with a spatula and cook until no longer pink about 5 to 7 minutes, try not to crowd the pan so it browns a little.

5. Sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 half teaspoon smoked paprika, 1 half teaspoon dried oregano, 1 quarter teaspoon cayenne pepper if using, 1 teaspoon kosher salt and 1 half teaspoon black pepper, stir well and let the spices toast with the meat for about 1 minute so the flavors bloom.

6. Stir in 1 cup corn kernels and 1 cup rinsed and drained black beans, cook just until heated through 2 to 3 minutes, if the mix looks dry add a splash of water or lime juice to loosen it up.

7. While the filling heats mash 2 ripe ish avocados with the juice of 1 lime and 1 quarter cup chopped fresh cilantro, season with a little salt, keep it slightly chunky not totally smooth.

8. Warm the lettuce leaves briefly in the microwave for 8 to 10 seconds if you want them more pliable, or keep them cold for crunch, your choice.

9. Assemble by spooning the chicken mixture into each lettuce leaf, top with the avocado cilantro mash, 1 half cup tomato or pico de gallo, and 1 half cup shredded cheddar or Mexican blend cheese if you want, add hot sauce or salsa to taste and serve right away.

Equipment Needed

1. Large skillet, 10 to 12 inch, for sautéing onions and browning the chicken
2. Spatula or wooden spoon for breaking up the meat and stirring
3. Chef’s knife for dicing the onion, mincing garlic and chopping cilantro
4. Cutting board for all your prep
5. Measuring spoons and 1 cup measuring cup for spices, corn and beans
6. Mixing bowl and fork or potato masher to mash the avocados (keep it a little chunky)
7. Colander or fine sieve to rinse and drain the beans and corn
8. Serving spoon and a platter or plates to assemble and serve the lettuce wraps

FAQ

Easy Chicken Lettuce Wraps Recipe Substitutions and Variations

• Ground chicken: swap for ground turkey, ground pork, crumbled firm tofu, or shredded rotisserie chicken, they’ll all brown similarly and hold the spices well.
• Lettuce leaves: use soft tortillas (corn or flour), blanched collard green leaves, sturdy cabbage leaves, or endive boats if you want smaller bites.
• Avocados: if you don’t have them use plain Greek yogurt mixed with lime and a pinch of salt, mashed white beans, or store bought guacamole for that creamy, tangy hit.
• Black beans: pinto beans, kidney beans, chickpeas, or cooked lentils work great instead, just rinse and drain canned ones before using.

Pro Tips

– Get good browning on the chicken, dont crowd the pan. Dry the meat with a paper towel first, cook in smaller batches if needed, then scrape up the browned bits and deglaze the pan with a splash of water or lime juice to boost flavor.

– Give the corn some char for smokiness, even frozen/canned benefits from a quick sear in a hot skillet. A few charred kernels make the whole filling taste more complex.

– Keep the avocado mash bright and chunky. Add the lime and salt right before serving, press plastic wrap directly onto the surface to stop browning, or fold in a spoonful of yogurt or sour cream if you want extra creaminess.

– If you need make-ahead options, store components separately. Reheat the filling with a little stock or water so it doesnt dry out, keep lettuce cold and dry for crunch, and assemble at the last minute so textures stay right.