Description
Crisp lettuce cups filled with a creamy chicken, bacon and ranch mixture – a fresh, low-carb alternative to sandwiches that’s packed with flavor!
Ingredients
2 boneless, skinless chicken breasts:
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 clove garlic, minced
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
6-8 leaves romaine or butter lettuce
6 slices cooked bacon, chopped or crumbled
Fresh chopped parsley for garnish
Instructions
- In large bowl, mix chicken, bacon, ranch, sour cream and seasonings until combined.
- Stir in cheese, tomatoes and green onions (reserve some for topping).
- Chill mixture 30 minutes to allow flavors to blend.
- Spoon about 1/4 cup filling into each lettuce leaf.
- Garnish with reserved toppings and fresh parsley. Serve immediately.
Notes
- Use rotisserie chicken for quick prep
- Add 1 diced avocado for creamier texture
- Substitute Greek yogurt for sour cream to lighten
- Filling can be made 1 day ahead – store separately from lettuce
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Appetizer/Main
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 3 lettuce boats
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg