Best 20 Chicken Lettuce Cups Recipes

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Chicken lettuce cups are an easy, healthy, and flavorful dinner option that can be made in just 30 minutes. They are perfect for a quick weeknight meal or a fun party appetizer. Lettuce cups are made with ground chicken that is cooked with a variety of vegetables, such as carrots, celery, and onions. The chicken mixture is then seasoned with a variety of herbs and spices, such as ginger, garlic, and soy sauce. The lettuce cups are then assembled by placing the chicken mixture in a lettuce leaf and topping it with your favorite toppings, such as shredded cheese, chopped nuts, or a drizzle of hot sauce.

Let's cook with our recipes!

ITALIAN CHICKEN SALAD IN LETTUCE CUPS



Italian Chicken Salad in Lettuce Cups image

Provided by Giada De Laurentiis

Categories     main-dish

Time 48m

Yield 12 servings

Number Of Ingredients 10

10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)
2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
1 1/4 cups paper-thin slices red onion
3/4 cup chopped fresh Italian parsley leaves
3/4 cup slivered almonds, toasted
1/2 cup drained capers
1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
24 butter lettuce leaves (from about 3 large heads)
1 (4-ounce) piece Parmesan, shaved with vegetable peeler

Steps:

  • Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
  • Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
  • Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
  • 1/2 cup red wine vinegar
  • 1/4 cup lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 cup olive oil
  • Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
  • Yield: 1 3/4 cups

CHICKEN LETTUCE CUPS



Chicken Lettuce Cups image

Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory minced pigeon meat. Since we have no intention of domesticating the pigeons outside my New York City apartment window (pigeon meat is hard to find in the United States), we've substituted chicken in this recipe, which tastes equally as delicious. Chuck all the filling ingredients in a food processor if you're in a hurry, but larger chunks of mushrooms and water chestnuts add texture. Don't forget the fresh cilantro leaves heaped on top.

Provided by Mary Kate Tate

Categories     Chicken     Appetizer     Lunch     Lunar New Year     Healthy     Lettuce     Sugar Conscious     Dairy Free     Peanut Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 15

2 tablespoons light soy sauce
1 tablespoon hoisin sauce
2 tablespoons clear rice vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1/3 cup minced red onion
1 cup chopped canned button mushrooms
1/2 cup water chestnuts, minced
1 pound boneless, skinless chicken breasts, minced
8 to 10 inner leaves iceberg lettuce, edges trimmed and chilled
Handful of fresh cilantro leaves, coarsely chopped
1/4 cup unsalted roasted cashews, coarsely chopped

Steps:

  • Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.
  • Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok.
  • Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.
  • Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.

THAI CHICKEN LETTUCE CUPS



Thai Chicken Lettuce Cups image

Lettuce wraps make light, lively appetizers. These are easy to make because the slow cooker does most of the work. Just load it up and let things get cooking. When the chicken is cooked, just shred and serve. -Robin Haas, West Roxbury, Massachusetts

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 2h40m

Yield 12 servings.

Number Of Ingredients 13

1 pound boneless skinless chicken breasts
1/2 cup reduced-sodium chicken broth
4 garlic cloves, minced
1 tablespoon sugar
1 tablespoon reduced-sodium soy sauce
2 teaspoons oyster sauce
1/2 teaspoon crushed red pepper flakes
2 cups torn basil leaves, divided
2 tablespoons hoisin sauce
12 Bibb or Boston lettuce leaves
2 cups cooked long grain rice
4 green onions, chopped
Shredded carrots and thinly sliced radishes

Steps:

  • In a 1-1/2-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 2-1/2 hours. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in 1-1/2 cups basil and hoisin sauce; heat through., Serve in lettuce leaves with rice, green onions, carrots, radishes and remaining basil. Freeze option: Freeze cooled chicken mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 93 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 162mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

CHICKEN LETTUCE CUPS



Chicken Lettuce Cups image

Adults and kids alike enjoy the make-it-yourself aspect of these festive appetizers. The mint and cilantro add so much flavor, and the lettuce cup provides a refreshing crunch. For accompanying recipes, entertaining tips and a video, visit tasteofhome.com/katielee. -Katie Lee

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield serves 6 to 8.

Number Of Ingredients 13

1 packet stir-fry seasoning powder
1/4 cup water
2 tablespoons soy sauce
2 tablespoons freshly squeezed lime juice
1 teaspoon sugar
1 tablespoon canola oil
1 pound ground chicken breast
1 red bell pepper, diced
1/4 cup diced water chestnuts
2 tablespoons thinly sliced scallions
Pinch crushed red pepper flakes
1 head of romaine lettuce (inner leaves only), or 2 heads of butter lettuce and /or radicchio
For garnish: Mint, cilantro, bean sprouts, chopped peanuts

Steps:

  • In a small bowl, combine stir-fry seasoning, water, soy sauce, lime, juice and sugar. Set aside., Heat oil in a skillet over medium heat. Add chicken meat and use a wooden spoon to break up the meat. Cook until browned, about 10, minutes. Add red bell pepper, water chestnuts, scallions and red, pepper flakes and cook 5 minutes. Stir in reserved stir-fry seasoning mixture. Cook until liquid evaporates, about 2 to 3 minutes., Serve in lettuce cups garnished with mint, cilantro, bean sprouts and chopped peanuts.,

Nutrition Facts : Calories 115 calories, Fat 6g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 525mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

ASIAN CHICKEN SALAD LETTUCE CUPS



Asian Chicken Salad Lettuce Cups image

"I serve this salad in lettuce leaves or in pita pockets to friends who enjoy something a bit out of the ordinary. This is fast, easy, a bit exotic and, best of all, delicious." If you like peanut butter, this is the chicken salad for you! Mary Bergfeld - Eugene, Oregon

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 14

3/4 cup reduced-fat sesame ginger salad dressing
1/2 cup creamy peanut butter
1 tablespoon sesame oil
2 to 3 teaspoons cider vinegar
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 packages (6 ounces each) ready-to-use grilled chicken breast strips
4 cups chopped cucumbers
1 cup chopped sweet red pepper
3/4 cup chopped green onions
1/4 cup grated carrot
8 Bibb or Boston lettuce leaves
Chopped fresh cilantro, optional

Steps:

  • In a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, cucumbers, pepper, onions and carrot. Drizzle with dressing; toss to coat. Chill until serving. Serve on lettuce leaves. Garnish with cilantro if desired.

Nutrition Facts : Calories 237 calories, Fat 13g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 1253mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.

BUFFALO CHICKEN LETTUCE CUPS RECIPE BY TASTY



Buffalo Chicken Lettuce Cups Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, black peppercorn, medium white onion, medium white onion, garlic, bay leaves, water, oil, celery, celery, hot sauce, chicken broth, romaine lettuce, carrot, blue cheese dressing

Provided by Joey Firoben

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 16

2 boneless, skinless chicken breasts
2 teaspoons salt, plus more to taste
2 teaspoons black peppercorn
½ medium white onion, halved
½ medium white onion, diced
5 cloves garlic, divided, 4 whole and 1 minced
2 bay leaves
6 cups water
1 tablespoon oil
1 stalk celery, diced
1 stalk celery, thinly sliced
⅔ cup hot sauce
½ cup chicken broth
4 large leaves romaine lettuce
1 carrot, shredded
½ cup blue cheese dressing

Steps:

  • Place chicken breasts, 2 teaspoons of salt, peppercorns, onion quarters, garlic cloves, bay leaves, and water in a large pot.
  • Cover the pot and bring to a simmer over medium heat.
  • Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
  • Transfer the chicken to a cutting board and reserve at least ½ cup (120 ml) of the cooking liquid to use as chicken broth . Using 2 forks, pull the chicken apart until shredded.
  • In a large nonstick pan, heat the oil over medium-high heat until shimmering.
  • Add the diced onion, diced celery, and a pinch of salt. Sauté until the vegetables have softened, about 2 minutes.
  • Add the minced garlic and sauté until fragrant, about 30 seconds.
  • Add the hot sauce and chicken broth. Stir until the liquid has reduced slightly, about 5 minutes.
  • Add the shredded chicken and mix until everything is well incorporated.
  • Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
  • Top with shredded carrots, sliced celery, and bleu cheese dressing.
  • Enjoy!

Nutrition Facts : Calories 417 calories, Carbohydrate 17 grams, Fat 27 grams, Fiber 1 gram, Protein 24 grams, Sugar 7 grams

CHINESE CHICKEN LETTUCE CUPS



Chinese Chicken Lettuce Cups image

These make a delicious entree to an Asian meal. If you like you can used minced pork instead of chicken.

Provided by Terese

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

100 g rice noodles
2 tablespoons olive oil
500 g lean ground chicken
2 garlic cloves, crushed
1 teaspoon grated ginger
1/3 cup mild sweet chili sauce
1 tablespoon fish sauce
2 tablespoons soy sauce
1/2 cup coriander leaves, roughly chopped
4 lettuce cups

Steps:

  • Pour boiling water over the rice noodles.
  • Allow to sit for 5 minutes then drain.
  • Cut into smaller lengths.
  • Heat a wok or non stick pan over a high heat with the oil.
  • Add the chicken mince and stir fry for 4 minutes or until cooked through breaking up with a wooden spoon.
  • Add the garlic and ginger and fry for a further 2 minutes.
  • Toss in the noodles and stir until heated through.
  • In a small bowl combine the sweet chilli sauce, fish sauce and soy sauce and stir through the mince.
  • Remove from the heat and stir through the coriander.
  • Serve in the lettuce cups.

SPICY-CRUNCHY CHICKEN SALAD IN LETTUCE CUPS



Spicy-Crunchy Chicken Salad in Lettuce Cups image

The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 16

6 tablespoons freshly squeezed lime juice
1/4 cup sugar
3 tablespoons Southeast Asian fish sauce
2 teaspoons Asian-style chile paste, like sambal oelek
2 tablespoons vegetable oil, like corn, peanut, or soy
1-inch piece fresh ginger, peeled and finely grated
2 cloves garlic, minced
1 pound ground chicken
1 tablespoon kosher salt
4 scallions (white and green), thinly sliced
1 medium carrot, grated
1/2 cup canned, drained water chestnuts, chopped
3 to 4 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh coriander leaves (cilantro)
8 to 10 Bibb lettuce leaves
Lime wedges

Steps:

  • In a small bowl, whisk together the lime juice, sugar, fish sauce, and chile paste. Set aside.
  • Heat the oil in a large skillet over medium heat. Add the ginger and garlic and stir-fry, until fragrant, about 2 minutes. Add the chicken and salt, and stir-fry the meat, breaking it up with a wooden spoon, until just cooked through, about 6 minutes. Stir in the scallions, carrot, and water chestnuts. Transfer the chicken mixture to a bowl and cool. Stir in the lime juice mixture, mint, and coriander. Refrigerate until ready to serve.
  • Arrange the lettuce leaves on a platter and fill each with some of the chicken salad. Serve with lime wedges.

CURRIED CHICKEN SALAD IN LETTUCE CUPS



Curried Chicken Salad in Lettuce Cups image

Provided by Dave Lieberman

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

4 whole chicken thighs
1 lemon, quartered
1/2 bunch cilantro leaves, chopped
1/2 bunch cilantro stems
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1 teaspoon curry powder
1 teaspoon honey
1 teaspoon freshly squeezed lemon juice
3 scallions, thinly sliced
2 stalks celery, thinly sliced
3/4 cup halved seedless red grapes
Butter lettuce leaves, for serving

Steps:

  • Put the chicken thighs, lemon, cilantro leaves and stems into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, then reduce the heat to maintain a very gentle simmer. Cook until the chicken is tender and falling from the bones, about 40 to 45 minutes.
  • Remove the chicken from the poaching liquid and allow to cool. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat.
  • In a bowl, mix together the mayonnaise, curry, honey, and lemon juice. Stir in the scallions, celery, and grapes until combined. Add the cooled chicken meat and toss to combine. Season with salt and pepper, to taste.
  • Serve heaping portions of the salad in butter lettuce leaves.

CREAMY CHIPOTLE CHICKEN LETTUCE CUPS RECIPE BY TASTY



Creamy Chipotle Chicken Lettuce Cups Recipe by Tasty image

Here's what you need: chicken breast, coconut oil, milk, onion, garlic, cumin, dried oregano, canned chipotle pepper, salt, butter lettuce, pico de gallo

Provided by Joey Firoben

Categories     Appetizers

Time 30m

Yield 3 servings

Number Of Ingredients 11

12 oz chicken breast
1 tablespoon coconut oil
1 cup milk
1 onion, diced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon dried oregano
1 can canned chipotle pepper, minced
½ teaspoon salt
6 leaves butter lettuce
pico de gallo, or salsa

Steps:

  • Heat the coconut oil in a large nonstick skillet. Toss in the diced onion and salt and sauté for about 5 minutes.
  • Sprinkle in the ground dried oregano and cumin.
  • Add the minced chipotle and garlic and sauté until the garlic is fragrant, about 30 seconds.
  • Pour in the milk and stir the mixture to combine. You can use skim or low-fat milk instead of whole milk, but make sure to reduce it on a lower heat to avoid curdling the milk.
  • Once the mixture has bubbled and reduced slightly, mix in the shredded chicken until evenly coated.
  • Spoon the mixture evenly onto butter lettuce leaves. Top with pico de gallo or salsa and serve.
  • Enjoy!

Nutrition Facts : Calories 311 calories, Carbohydrate 13 grams, Fat 10 grams, Fiber 2 grams, Protein 38 grams, Sugar 7 grams

BUFFALO CHICKEN LETTUCE CUPS



Buffalo Chicken Lettuce Cups image

Buffalo chicken, meet salad -- but as fun finger food! My Buffalo chicken filling is packed with punchy flavor, then scooped up in lettuce, topped off with crunchy celery and creamy blue cheese, then dunked in a zippy pickled red onion vinaigrette. It's Delicious with a capital D!

Provided by Carla Hall

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20

8 whole romaine or butter lettuce leaves
1 rib celery, thinly sliced on the bias
1/2 cup crumbled blue cheese
1/4 cup flat-leaf parsley leaves, roughly chopped
1 1/4 pounds coarsely ground chicken or turkey breast
2 teaspoons hot sauce
1/2 teaspoon dried thyme
1/2 teaspoon chile flakes
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup minced yellow onion
2 cloves garlic, minced
Pickled Red Onion Vinaigrette (recipe follows)
1 cup red wine vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1 cup very thinly sliced red onions
1/2 cup olive oil
2 teaspoons finely grated lemon zest

Steps:

  • Place the lettuce leaves on a serving platter and arrange the celery, blue cheese and parsley in small individual serving bowls and set aside.
  • Toss the ground chicken or turkey with the hot sauce, thyme, chile flakes and 1 1/2 teaspoons black pepper, or to taste, until combined in a medium bowl; set aside.
  • In a small skillet, heat the butter and oil over medium-high heat. When the butter is almost melted, add the onion and 1 teaspoon salt. Cook, stirring occasionally, for 2 minutes, then stir in the garlic. Cook until the onion is golden and tender, then stir in the ground chicken mixture. Cook until browned all over, stirring occasionally, about 6 minutes. Spoon into a serving bowl and serve with the platter of lettuce leaves, bowls of garnish and the Pickled Red Onion Vinaigrette.
  • Place the vinegar, sugar, 1/2 cup water and 1 teaspoon salt in a 2-quart saucepan over medium-high heat and bring to a boil; stir in the red onions and let simmer for 5 minutes, then remove the pan from the heat and let cool.
  • Drain the onions, reserving the pickling liquid. Put the onions in a blender with the olive oil, lemon zest, 1 teaspoon salt and 1 teaspoon pepper, and blend on high while slowly drizzling in just enough of the reserved pickled liquid until emulsified and at a pourable consistency (you will not use all the liquid). Makes about 2 cups. Can be refrigerated in an airtight container for up to 2 weeks.

CHICKEN TACO LETTUCE CUPS RECIPE BY TASTY



Chicken Taco Lettuce Cups Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, black peppercorn, medium white onion, garlic, bay leaves, water, oil, ground cumin, paprika, chili powder, dried oregano, chicken broth, romaine lettuce, shredded mexican cheese blend, tomato

Provided by Joey Firoben

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 16

2 boneless, skinless chicken breasts
2 teaspoons salt
2 teaspoons black peppercorn
½ medium white onion, halved
6 cloves garlic, divided, 4 whole and 2 minced
2 bay leaves
6 cups water
2 tablespoons oil
2 teaspoons ground cumin
1 ½ teaspoons paprika
1 teaspoon chili powder
1 teaspoon dried oregano
¾ cup chicken broth
4 large leaves romaine lettuce
½ cup shredded mexican cheese blend
1 tomato, diced

Steps:

  • Place the chicken breasts, salt, peppercorns, onion, whole garlic cloves, bay leaves, and water in a large pot.
  • Cover the pot and bring to a simmer over medium heat.
  • Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
  • Transfer the chicken to a cutting board and reserve at least ¾ cup (180 ml) of the cooking liquid to use as broth. Using 2 forks, pull the chicken apart until shredded.
  • In a large nonstick pan, heat the oil over medium heat until shimmering.
  • Add the minced garlic, cumin, paprika, chili powder, and oregano. Sauté until the oil is bubbling and very fragrant, about 2 minutes.
  • Add the chicken broth and stir until the liquid has reduced and thickened slightly, about 7 minutes.
  • Add the shredded chicken and mix until everything is well incorporated.
  • Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
  • Top with shredded cheese and diced tomatoes
  • Enjoy!

Nutrition Facts : Calories 416 calories, Carbohydrate 18 grams, Fat 25 grams, Fiber 1 gram, Protein 27 grams, Sugar 4 grams

CHILI-GLAZED FRIED-CHICKEN LETTUCE CUPS



Chili-Glazed Fried-Chicken Lettuce Cups image

Bun-free fried chicken takes on an Asian flavor when it's brushed with a spicy chili sauce and served in lettuce cups with crisp sliced carrots and cucumbers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h20m

Number Of Ingredients 12

Vegetable oil, for frying (6 to 8 cups)
4 boneless, skinless chicken thighs (12 ounces total)
2 1/2 cups unbleached all-purpose flour
1 cup buttermilk, room temperature
1 tablespoon Old Bay seasoning
1/2 teaspoon baking powder
Kosher salt and freshly ground pepper
1/4 cup honey
1 to 2 tablespoons sambal oelek
1 tablespoon fresh lime juice
1 tablespoon reduced-sodium soy sauce
Cilantro leaves, Bibb lettuce, sliced cucumbers and carrots, and lime wedges, for serving

Steps:

  • Fried Chicken: Fill a large, heavy pot halfway with oil; heat over medium until it registers 375 degrees on a thermometer. (Bringing the heat up slowly helps maintain a steady cooking temperature.) Meanwhile, pound chicken thighs to an even thickness. Let stand, covered, 30 minutes, while setting up a dredging station: Place 1 cup flour in a shallow dish, stir together buttermilk and Old Bay in a bowl, and stir together remaining 1 1/2 cups flour and baking powder in another shallow dish. Season all three with salt and pepper.
  • Stir 1/3 cup buttermilk mixture into baking-powder mixture; it will create small flour clumps, which will give the chicken a delicious craggy surface once it's fried. Two pieces at a time, dredge chicken in plain flour, then dip in remaining buttermilk mixture, allowing excess to drip off. Place in clumpy flour mixture, pressing firmly to adhere and completely coat chicken. Transfer to a rimmed baking sheet fitted with a wire rack.
  • Working in batches, fry chicken, flipping once, until golden brown and cooked through, about 4 minutes a batch, adjusting heat as needed to keep oil temperature between 360 and 380 degrees. Transfer to a clean wire rack to drain (and lock in that fresh-from-the-fryer crunch). Season with salt; let cool 10 minutes. To serve, lightly brush cut sides of rolls with softened butter; toast in a dry skillet over medium-high heat until golden, 2 to 3 minutes.
  • Lettuce Cups: In a small saucepan over medium heat, simmer honey, sambal oelek, fresh lime juice, and reduced-sodium soy sauce until reduced to about 1/3 cup. Let cool; brush over fried chicken. Slice into strips and serve with cilantro leaves, Bibb lettuce, sliced cucumbers and carrots, lime wedges, and remaining sauce for dipping.

CHIPOTLE CHICKEN LETTUCE CUPS RECIPE BY TASTY



Chipotle Chicken Lettuce Cups Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, black peppercorn, medium white onion, garlic, bay leaves, water, oil, yellow corn, red bell pepper, chipotle peppers, lime juice, romaine lettuce, fresh cilantro

Provided by Joey Firoben

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
2 teaspoons salt, plus more to taste
2 teaspoons black peppercorn
½ medium white onion, halved
4 cloves garlic, whole
2 bay leaves
6 cups water
1 tablespoon oil
1 cup yellow corn
½ red bell pepper, diced
2 chipotle peppers, minced
3 tablespoons lime juice
4 large leaves romaine lettuce, for serving
¼ cup fresh cilantro, chopped

Steps:

  • Place the chicken breasts, 2 teaspoons of salt, peppercorns, onion, whole garlic cloves, bay leaves, and water in a large pot.
  • Cover the pot and bring to a simmer over medium heat.
  • Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
  • Transfer the chicken to a cutting board and discard the cooking liquid. Using 2 forks, pull the chicken apart until shredded.
  • In a large nonstick pan, heat the oil over medium-high heat until shimmering.
  • Add the corn, bell pepper, and a pinch of salt and sauté until the vegetables have softened, about 2 minutes.
  • Add the chipotle peppers and sauté until fragrant, about 30 seconds.
  • Add the shredded chicken and mix until everything is well incorporated.
  • Add the lime juice and mix to incorporate.
  • Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
  • Top with a sprinkle of chopped cilantro.
  • Enjoy!

Nutrition Facts : Calories 231 calories, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 25 grams, Sugar 5 grams

CHICKEN LETTUCE CUPS



Chicken Lettuce Cups image

Provided by Guy Fieri

Time 27m

Yield 6 servings

Number Of Ingredients 24

1 tablespoon oil
1 small carrots, diced
1/2 celery rib, diced
1/2 red bell pepper, diced
5 snap peas, diced
1/2 cup diced red onion
1/2 cup mung beans, cut in 1/2
2 chicken breast, diced
6 ounces Apricot Sesame Sambal Szechwan Sauce, recipe follows
5 fried wonton skins
6 iceberg lettuce leaves
2 tablespoons diced green onions
2 tablespoons crushed, unsalted peanuts
Black sesame seeds, for garnish
1/2 cup soy sauce
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons sambal hot sauce
3 tablespoons apricot preserves
1/4 cup rice wine vinegar
3 tablespoons hoisin sauce
1 teaspoon minced cilantro
2 teaspoons sesame seeds
1 teaspoon sesame oil

Steps:

  • In a medium saute pan over high heat, add oil. Add vegetables, and chicken, saute for 45 seconds. Deglaze with sambal sauce for 30 seconds.
  • Add wonton to lettuce cup, pour chicken and veg mix into cup, top with green onions and peanuts. Garnish lettuce cups with black sesame seeds.
  • Mix all ingredients thoroughly. Shake before serving.

MINCED CHICKEN WITH VEGETABLES IN LETTUCE CUPS



Minced Chicken with Vegetables in Lettuce Cups image

Categories     Food Processor     Chicken     Appetizer     Marinate     Low Cal     Summer     Chill     Lettuce     Boil     Gourmet     Dairy Free     Peanut Free

Yield Serves 2 to 4

Number Of Ingredients 18

4 large Boston lettuce leaves, washed and spun dry
2 tablespoons hoisin sauce
1/2 skinless boneless chicken breast, chilled (about 6 ounces)
1 1/2 teaspoons cornstarch
2 teaspoons dry white wine
1/3 cup canned water chestnuts (about 2 ounces), rinsed, drained and chopped fine
1/2 red bell pepper, chopped fine
1/4 teaspoon salt
1 large egg white, beaten lightly
For sauce
4 teaspoons oyster sauce
1 teaspoon Asian sesame oil
1/2 teaspoon sugar
1/4 teaspoon white pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
1 small garlic clove, minced
2 tablespoons pine nuts, toasted

Steps:

  • Brush inside of each lettuce leaf with 1/2 tablespoon hoisin sauce and chill.
  • In a food processor pulse chicken until chopped fine. In a small cup stir together cornstarch and wine and in a bowl stir together chicken, cornstarch mixture, water chestnuts, bell pepper, salt and egg white. Marinate chicken mixture 5 minutes.
  • Make sauce:
  • In a small bowl, stir together sauce ingredients until sugar is dissolved.
  • In a large saucepan with 6 cups salted boiling water cook chicken mixture, stirring constantly to break up lumps, until chicken is no longer pink, about 3 minutes. Drain chicken mixture in sieve.
  • In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and cook garlic, stirring until softened. Add chicken mixture and cook, stirring, until golden, about 2 minutes. Add sauce and cook, stirring, until mixture is coated, about 2 minutes.
  • Divide chicken mixture among prepared lettuce leaves and sprinkle with pine nuts. Wrap leaves loosely around filling.

SPICY CHICKEN SALAD IN LETTUCE CUPS



Spicy Chicken Salad in Lettuce Cups image

A Southeast Asian-inspired mix of rice-wine vinegar, lime, and chiles gives this fragrant Spicy Chicken Salad in Lettuce Cups, sweetness, tang, and spice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Ground Chicken Recipes

Number Of Ingredients 11

1 tablespoon jasmine rice or another long-grain rice
Coarse salt
1 pound ground chicken
Lime-Chile Dressing
1/4 cup chopped fresh Thai basil, plus more for garnish
1/4 cup chopped fresh cilantro, plus more for garnish
Freshly ground pepper
1 head Boston lettuce, leaves separated
1 carrot, peeled and cut into matchsticks
1/2 daikon radish, peeled and cut into matchsticks
3 tablespoons salted, roasted peanuts, chopped

Steps:

  • Toast rice in a dry nonstick skillet over medium-high heat until deep golden, 1 to 2 minutes. Coarsely grind with a mortar and pestle or in a food processor.
  • Bring a medium pot of water to a boil; add 1 tablespoon salt. Boil chicken, separating it into pieces with a spoon, until cooked through, 3 to 4 minutes.
  • Transfer to a medium bowl with a slotted spoon; reserve 1/4 cup cooking liquid. Add dressing, rice, herbs, and cooking liquid; toss. Season with salt and pepper.
  • For each serving, put about 1/4 cup chicken in a lettuce leaf. Garnish with carrot, daikon, basil, cilantro, and nuts.

P.F. CHANG'S CHICKEN LETTUCE CUPS



P.F. CHANG'S CHICKEN LETTUCE CUPS image

Categories     Chicken

Yield 2-3 servings

Number Of Ingredients 23

Main dish:
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce:
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce:
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Steps:

  • 1. Make the special sauce by dissolving the sugar in water in a small bowl. 2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. 3. Mix well and refrigerate this sauce until you're ready to serve. 4. Combine the hot water with the hot mustard and set this aside as well. 5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. 6. Bring oil to high heat in a wok or large frying pan. 7. Saute chicken breasts for 4 to 5 minutes per side or done. 8. Remove chicken from the pan and cool. 9. Keep oil in the pan, keep hot. 10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. 11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. 12. When chicken is cool, mince it as the mushrooms and water chestnuts are. 13. With the pan still on high heat, add another Tbsp of vegetable oil. 14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. 15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". 16. Top with"Special Sauce".

ASIAN CHICKEN SALAD LETTUCE CUPS



Asian Chicken Salad Lettuce Cups image

Entertaining is easy with a fresh-tasting appetizer that can be ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 24

Number Of Ingredients 8

2 cups finely chopped cooked chicken
4 medium green onions, diagonally sliced (1/4 cup)
1 can (8 oz) sliced water chestnuts, drained, finely chopped
1/2 cup spicy peanut sauce (from 7-oz bottle)
1 tablespoon chopped fresh mint leaves
1/4 teaspoon crushed red pepper flakes
24 small (about 3 inch) Bibb lettuce leaves (about 1 1/2 heads), breaking larger leaves into smaller size
1/2 cup chopped roasted salted peanuts

Steps:

  • In medium bowl, mix all ingredients except lettuce and peanuts.
  • Spoon about 2 tablespoons chicken mixture onto each lettuce leaf. Sprinkle with peanuts.

Nutrition Facts : Calories 60, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 0 g, TransFat 0 g

CHICKEN FAJITA LETTUCE CUPS (HUNGRY GIRL) - WW POINTS = 4



Chicken Fajita Lettuce Cups (Hungry Girl) - Ww Points = 4 image

This is the from Hungry Girl Website: PER SERVING (entire recipe): 190 calories, 2.5g fat, 562mg sodium, 18g carbs, 4g fiber, 7g sugars, 23g protein -- POINTS. value 4 (if you make the HG Holy Moly Guacamole, the points value would be 3). Ready for a Mexi-licious mini-meal or snack? It's a chicken fajita explosion that's under 200 cals... Oli!

Provided by senseicheryl

Categories     Lunch/Snacks

Time 16m

Yield 3 lettuce cups, 1 serving(s)

Number Of Ingredients 8

3 medium iceberg lettuce leaves (or leaves from another round, firm head of lettuce)
3 ounces boneless skinless chicken breasts, lean, sliced
1/2 cup bell pepper, red & green, sliced
1/2 cup onion, sliced
2 tablespoons guacamole (HG also makes a Guacamole!)
1 tablespoon salsa
1 tablespoon nonfat sour cream
1 1/2 teaspoons fajita seasoning mix, dry

Steps:

  • Place chicken, peppers, and onions in a medium bowl. Blend fajita seasoning mix with 3 tablespoons water and pour mixture over the chicken and veggies. Stir so that chicken and veggies are thoroughly coated. Let marinate for 5 minutes.
  • Spray a medium pan with nonstick spray and bring to medium-high heat. Pour chicken/veggie mixture (including any excess marinade) into the pan. Moving mixture around occasionally with a spatula, cook until chicken is cooked through and veggies are slightly browned (about 6 minutes).
  • Transfer mixture to a bowl. Serve with the lettuce leaves, guac, salsa, and sour cream. Enjoy fajita-style, by loading up each lettuce "cup" with 1/3rd of the mixture and topping with the condiments. Yum!

Tips:

  • Choose the right lettuce: Boston lettuce, butterhead lettuce, and bibb lettuce are all great options for lettuce cups. They are sturdy enough to hold the filling, but not too thick or bitter.
  • Make sure the lettuce is cold and crisp: This will help it hold its shape and prevent it from wilting.
  • Shred the chicken: This will make it easier to eat and will help it distribute evenly throughout the lettuce cups.
  • Use a variety of vegetables: This will add color, texture, and flavor to the lettuce cups. Some good options include shredded carrots, chopped cucumber, sliced bell peppers, and minced onion.
  • Don't overstuff the lettuce cups: You want to be able to eat them in one or two bites.
  • Serve the lettuce cups immediately: This will prevent the lettuce from wilting.

Conclusion:

Chicken lettuce cups are a delicious and easy-to-make appetizer or main course. They are perfect for a party or potluck, and they can be tailored to your own taste preferences. With a little creativity, you can create a variety of different lettuce cups that will please everyone at your table.

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