• 1 lb chicken breasts, boneless, skinless
  • 2 tbsp taco seasoning
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 8 leaves romaine lettuce, rinsed
  • 1 avocado, diced
  • 1 tomato, diced
  • 1/4 C onion, diced
  • 1/2 C fresh cilantro
  • 1/2 C yogurt
  • 2 tbsp olive oil
  • 1 jalapeno
  • 1 clove garlic, minced
  • 1 tbsp lime juice
  • pinch of salt


  1. Add the chicken, garlic, olive oil, and spices in a large bowl or zip-seal bag. Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours.
  2. Remove chicken from marinade and discard marinade. Place chicken on a grill or pan heated to medium-high heat. Let chicken cook until it is no longer pink on the inside, about 9-10 minutes per side (or until it has reached an internal temperature of 165 degrees F).
  3. Place all the ingredients in the food processor and blend for 1 minute or until creamy.
  4. Layer lettuce wraps with chicken, tomatoes, onion, and avocado. Drizzle with cilantro sauce or your favorite taco sauce.