These low carb, gluten free Chipotle Chicken Lettuce Tacos with Avocado Pineapple Salsa will quickly become a favourite at the family BBQ potluck. Make a big batch and get ready to share!
BBQ season is quickly approaching which means we’re all looking forward to healthy grilled food. Okay, so I grill all year long inside, but there’s something about that first foray outdoors when the snow has melted and it’s mild enough to fire things up. And whether you’re hosting a casual grill out lunch or you just want to get some sexy grill marks on your mid-day meal, these chipotle chicken lettuce tacos are key.
Since they are low carb, this recipe is all about the chicken. In other words, it’s really important that you’re using high quality stuff. In this recipe, I am using Liberterre boneless, skinless chicken breasts that are raised without the use of antibiotics and are free from added hormones and animal by-products. I’ve used Liberterre products before because I just love the fresh flavour and their commitment to quality – you can check out a few of their goodies in my Mexican ham, pork schnitzel, chicken cold rolls, and turkey leftovers here.
Chipotle Chicken Lettuce Tacos – Low in Carbs but High in Flavour
Going low carb means you need to really boost up the flavour so I start by marinating my chicken breasts in a spicy, tangy chipotle sauce. WARNING- it can be a kicker if you add the full amount and leave it all on there when you grill. If you’re sensitive to heat, take out some of the seeds from the peppers, use just 1 tablespoon of chipotle peppers or just wipe most of the chilis off before you cook them. I like the big bold flavour because it makes me forget all about the carby tortillas.
While I love these lettuce wraps best with high quality chicken breasts, this marinade can also work really well with beef, pork, shrimp and even tofu for vegetarians. The salsa is also a super satisfying with baked tortilla chips as a fun little side dish or appetizer.
And not only are these low carb, but they’re totally gluten free, and can be easily made dairy free too by omitting the cheese!
Looking for more lunch-time inspiration? Check out the Recipe Redux round up below with lots of great recipes from fellow dietitians!
What are your favourite healthy grilled lunch ideas? Have you tried making chipotle chicken lettuce tacos? Leave me a comment below with your thoughts!
- 1 lb Liberterre boneless skinless chicken breasts
- 1/4 cup lime juice
- Zest of 1 lime
- 3 tbsp vegetable oil
- 3 tbsp cilantro chopped
- 1-2 tbsp canned chipotle chiles in adobo with the sauce depending how spicy you like it
- 1/2 tsp cumin
- Pinch of salt
- 6 rings of pineapple 1/4 inch thick
- 1 avocado finely diced
- 1/4 cup red onion finely minced
- 1/4 cup fresh cilantro chopped
- 1 tbsp lime juice
- 1 tbsp honey
- 1/2 jalapeno chilli seeds and veins removed, finely minced
- Salt and pepper
- 8 leaves large romaine hearts lettuce
- Feta cheese for garnish
- Cilantro for garnish
Place your chicken breasts in a resealable plastic bag and pound the thicker parts of the breast with a rolling pin until they match the height of the thinner parts. The goal is about 3/4 inch thick.
In a food processor or blender, puree the marinade ingredients until smooth. Transfer to a resealable bag along with the chicken breasts and refrigerate for 2-3 hours.
Clean and oil your grill grate and preheat to about medium-high (375-450 F).
Grill the pineapple rings on both sides on medium-high heat, until grill marks appear. Set aside to cool and finely dice.
Remove the chicken breasts from the marinade, scraping off some of the spicy seeds if you want to cut the heat a bit. Sprinkle generously with salt on both sides.
Add the chicken breasts to the grill and cook for 4 minutes on the direct medium-high heat until brown, flip to the other side to brown the other side. Transfer the chicken to indirect heat (an area of the grill without the flames directly on), cover with the lid and cook until the breasts are perfectly cooked through – to 165 F.
Remove from the grill, let it sit for 5 minutes, then slice into strips.
Meanwhile, mix together the pineapple, avocado, red onion, cilantro, lime juice, honey, chili, salt and pepper.
To serve, pile the chicken onto the lettuce leaves, top with the salsa and a sprinkle of feta cheese and cilantro, if desired.