Texas Butter Recipe Lettuce Chicken Wraps

Chicken Lettuce Tacos

Ok, I realize it looks like WTH tacos, but I promise they buttoned up nicely when in hand. These tacos had a light, delicate fresh taste with simple ingredients. The chicken tacos were done in the early days of Uglyade. Was beginning to realize Uglyade is not only a marinade but a great salad dressing too.
Course Appetizer, Main Course, Salad
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2
Calories 796kcal
Author Shawn


Chicken Parts

  • 2 lb chicken breast about 3-4
  • ¼ cup Uglyade
  • 1/4 tsp salt to taste
  • 1/4 tsp pepper

Taco Parts

  • 12 oz head of lettuce
  • 4 oz avocado
  • 8 oz bell pepper orange, or red
  • 1/2 cup purple onion
  • 5 oz cherry tomatoes
  • 1 cup cilantro chopped
  • 2 oz Uglyade


Chicken Cook

  • In a bag marinade chicken breast in salt, pepper, and Uglyade for at least 2 hours.
  • I baked these in Pyrex at 350 for 40 minutes. If juices run clear your chicken is done.
  • Let cool and cut into strips against the grain. If you see pink in chicken reheat in microwave for a minute, check, and repeat until chicken is all white.

Taco Part Prep

  • Wash all veggies.
  • Pull several good sized leaves of lettuce off head. Optionally cut thick part of vein off.
  • Cut purple onion and bell pepper into ¼ inch strips
  • Cut tomatoes in half.
  • Cut avocado like above or in cubes. Either will work.
  • Chop up some cilantro.
  • The Build
  • Place a lettuce leave in hand.
  • Add chicken, bell pepper, onion, 2-3 tomato halves, avocado and chopped cilantro.
  • When you get all your tacos made drizzle Uglyade in them.
  • Add as much or as little as you want but note a lettuce leaf can only hold so much.


Serving: 355g | Calories: 796kcal | Carbohydrates: 20g | Protein: 101g | Fat: 32g | Saturated Fat: 4g | Cholesterol: 290mg | Sodium: 920mg | Potassium: 2656mg | Fiber: 8g | Sugar: 10g | Vitamin A: 5550IU | Vitamin C: 183.3mg | Calcium: 83mg | Iron: 4mg