Easy Chicken Lettuce Wraps feature tender chicken marinated in vibrant citrus with a kick of heat. These chili lime chicken tacos balance bold spice and fresh ingredients for a light, healthy low-carb meal.
Easy Chicken Lettuce Wraps
Today’s recipe? Tacos — specifically chili lime chicken lettuce wrap tacos. Marinated chicken with zesty lime and spicy heat makes these wraps simple, flavorful, and low-carb.
These chili lime chicken tacos come together quickly and deliver bright citrus notes with just the right amount of spice. Serve in lettuce leaves for a fresh, light meal, or swap in tortillas if you prefer.
Finish the wraps with your favorite toppings such as garlic cilantro sauce, fresh salsa, and crumbled cotija for a satisfying, healthy snack or dinner.
Why These Chili Lime Chicken Tacos Work
- Low-carb and keto-friendly: Wrapped in lettuce for a lighter option.
- Flexible: Swap lettuce for tortillas to make classic tacos.
- Easy: No backyard grill required; you can prepare the chicken on the stovetop or in the oven.
- Flavorful: A bold chili-lime marinade delivers smoky, spicy, and tangy notes.
- Healthy: Fresh ingredients make this a great summer grilling recipe or weekday meal.
Ingredients Overview
- Chicken – boneless breasts work well; thighs are fine too.
- Lettuce – romaine, butter, bib, or iceberg for wraps.
- Soy sauce – adds savory depth.
- Garlic – fresh crushed garlic for best flavor.
- Olive oil – for richness and to help tenderize.
- Spices – smoked paprika, cayenne, garlic and onion powders.
- Sriracha – for heat (adjust to taste).
- Limes – juice and zest brighten and tenderize the meat.
The Secret: The Marinade
The chili lime marinade is the key. The longer you marinate, the more flavor penetrates the chicken. Extra lime juice helps tenderize and gives a bright citrus lift.
How to Make Chili Lime Chicken Tacos
Combine soy sauce, olive oil, lime juice and zest, crushed garlic, spices, and sriracha in a large zip-top bag. Wash and pat the chicken dry; slice lengthwise if breasts are thick. Add the chicken to the bag, press out excess air, seal, and massage so the meat is evenly coated. Refrigerate 1–2 hours (longer for more flavor).
To cook: heat a grill pan over high heat (or prepare an outdoor grill). Remove the chicken from the marinade (reserve the marinade). Sear the breasts 3–4 minutes per side, then finish in a 350°F oven for 20–25 minutes, or until internal temperature reaches 165°F. If using the oven only, bake at 350°F for about 30 minutes.
When cooked, let the chicken rest 5 minutes, then shred with two forks. Warm the reserved marinade by bringing it to a full rolling boil for safety, then simmer briefly to reduce and thicken. Toss the shredded chicken with the reduced sauce, fill the lettuce leaves, and add toppings. Serve immediately.
Can You Use the Marinade as a Sauce?
Yes — but only after boiling. Because the marinade has touched raw chicken, you must boil it vigorously for 1–2 minutes to kill bacteria, then reduce it over medium-low heat until slightly thickened. This becomes a flavorful finishing sauce.
How to Zest a Lime
Lime zest is the thin green outer rind containing aromatic oils. Use a zester, microplane, vegetable peeler, or sharp paring knife to remove only the green layer. Avoid the white pith beneath, which is bitter.
Grilling Without an Outdoor Grill
If you have an outdoor grill, cook chicken over medium heat 5–7 minutes per side until 165°F. Without a grill, sear on a grill pan or skillet, then finish in a 350°F oven. Alternatively, place breasts on a baking sheet and bake at 350°F for about 30 minutes.
How to Slice a Thick Chicken Breast
To halve a thick breast, place it on a cutting board, press flat with your palm, and slice horizontally with a sharp knife to create two thinner cutlets. This ensures even cooking and faster marinating.
Modifications
- Prefer carbs? Use corn or flour tortillas instead of lettuce.
- Try the marinade with flank steak or pork—marinate longer and cook to your preferred doneness.
- If you’re uncomfortable boiling the used marinade, reserve some before adding raw chicken to use as a sauce later.
- Adjust the heat: reduce or increase cayenne and sriracha to suit your taste.
Pro Tips
- Place the zip-top bag inside a large measuring cup while adding marinade to prevent spills.
- Crush garlic easily by pressing with the heel of your hand under a knife, then peel and add to the marinade.
- Leftovers reheat quickly in the microwave or on the stovetop and work well in salads, enchiladas, or more tacos.
Storage and Reheating
Store chicken, lettuce, salsa, and toppings separately in the refrigerator. The chili lime chicken will keep up to five days. Reheat in the microwave for a minute or two or warm gently in a skillet over medium-low heat.
Enjoy ♥ Heather
CHILI LIME CHICKEN TACOS
Easy Chicken Lettuce Wraps
Heather
5 minutes
30 minutes
2 hours
35 minutes
8
Ingredients
Chili Lime Marinade
- 5 tablespoons soy sauce
- 2 tablespoons olive oil
- 7 large garlic cloves, crushed
- 2–3 limes, juiced and zested
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne powder
- 2–3 tablespoons sriracha (to taste)
Chicken Tacos
- 3 chicken breasts
- 8 large romaine lettuce leaves
Toppings
- 4 ounces cotija crumbling cheese
- 8 ounces salsa
- 1 lime, sliced
- 2 tablespoons fresh cilantro, diced
Instructions
- Add soy sauce, olive oil, lime juice and zest, crushed garlic, spices, and sriracha to a large zip-top bag.
- Wash, dry, and if needed slice chicken lengthwise. Add chicken to the bag, remove air, seal, and refrigerate 1–2 hours.
- Prepare your cooking method. For a grill pan, spray with non-stick spray and heat over high. Remove chicken from the marinade (reserve the marinade), sear 3–4 minutes per side, then finish in a 350°F oven for 20–25 minutes.
- While chicken cooks, boil the reserved marinade for 1–2 minutes, then simmer to reduce. Bring to a full rolling boil to ensure safety.
- Let cooked chicken rest 5 minutes, shred with two forks, toss with the reduced sauce, assemble in lettuce leaves, add toppings, and serve immediately.
Notes
Pro Tips for Chili Lime Chicken Wraps
- Place the zip-top bag in a measuring cup while adding liquids to prevent spills.
- Crush garlic by pressing a clove under a knife, remove the peel, then add to the marinade.
- Leftovers reheat well in the microwave or on the stovetop and work great in salads or enchiladas.
- Prefer tortillas? Swap lettuce for corn or flour tortillas.
- Try the marinade on flank steak or pork; marinate longer and cook to preference.
- If desired, reserve some marinade before adding raw chicken for a sauce without boiling.
- Adjust spice level by varying cayenne and sriracha amounts.
Nutrition
Calories: 94 kcal |
Carbohydrates: 4.8 g |
Protein: 9.8 g |
Fat: 4.4 g
Update Notes: This post was originally published in April 2019 and was updated with a revised recipe, new photos, step-by-step instructions, and tips in January 2024.