Chicken and Pepper Lettuce Cups are what happens when a quick ground chicken stir fry meets a Mediterranean spice cabinet. Ground chicken, red and orange peppers, and onion simmered in a smoky tomato and Calabrian chili sauce with cumin, smoked paprika, and Italian seasoning, spooned into crisp butter lettuce cups, and topped with garlic yogurt, avocado, and scallions. Light, fast, and packed with flavor in every single bite.
A Quick Look at the Recipe
✅ Recipe Name: Chicken & Pepper Lettuce Cups
🕒 Ready In: ~ 20 minutes
👪 Serves: 4 servings
🍽 Calories: ~ 231 per serving (estimated)
🥣 Main Ingredients: Butter lettuce, ground chicken, red bell pepper, orange bell pepper, avocado, scallions
👌 Difficulty: Easy
SUMMARIZE & SAVE THIS CONTENT ON
I went through a lot of versions of this sauce before landing on the right consistency. Too thin and it slides right out of the lettuce cup before you get a bite. The cornstarch slurry at the end is what fixes that, and it is the kind of small detail that makes a huge difference on a weeknight when everyone is hungry and the lettuce cups need to actually hold together. The garlic yogurt on top is the same cooling, tangy sauce I use across a lot of my Mediterranean recipes, and it works just as well here as it does over a bowl of rice.
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Why You'll Love This Recipe
Chicken and pepper lettuce cups with a smoky Calabrian chili tomato sauce that tastes nothing like a basic ground chicken dinner.
That garlic yogurt on top. Cool, tangy, and creamy against the warm spiced chicken. It is the same sauce I use across a lot of my recipes because it works everywhere.
Light but satisfying. Butter lettuce keeps this feeling fresh while the chicken and avocado make it filling enough for a real dinner.
Ready in under 30 minutes. One pan, minimal ingredients, and leftovers reheat beautifully for lunch the next day.
Chicken and Pepper Lettuce Cups Video
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Ingredient Notes
Ground Chicken: Let it sit undisturbed in the hot pan for a few minutes before breaking it up. That initial sear is where a lot of the flavor in this dish comes from, and rushing it means grey steamed chicken instead of browned, deeply flavored chicken.
Calabrian Chili: The Calabrian chili paste stirred in with the tomato paste is what gives this sauce its smoky, fruity heat. It is the same chili I use in my Sheet Pan Meatballs and Vegetables and it works just as well here, building warmth gradually rather than hitting you all at once.
Tomato Paste: A small amount, but cooked properly. Stir it in with the Calabrian chili and let it sit in the pan until it darkens and smells rich rather than sharp and raw. That extra minute or two is what gives the sauce its depth.
Smoked Paprika, Cumin, and Italian Seasoning: An unusual combination on paper but it works beautifully together. Smoked paprika adds warmth and color, cumin adds an earthy depth that is very at home in Mediterranean cooking, and Italian seasoning ties it all together with a herby backbone. If you want to understand how these spices work across other dishes, my Mediterranean herbs and spices guide breaks it down.
The Cornstarch Slurry: This is the step that takes the sauce from watery to glossy and just thick enough to hold inside a lettuce cup without dripping everywhere.
Garlic Yogurt: The same cool, tangy, garlicky sauce I use in my One Pot Chicken Shawarma Rice and my Stuffed Cabbage Bowl, just Greek yogurt, grated garlic (or I use Toum), lemon, salt, and pepper. It is the cool contrast that the warm spiced chicken needs, and once you make it, you will find yourself putting it on almost everything.
Butter Lettuce: Butter lettuce has the soft, cup-shaped leaves that hold the filling without tearing, and a mild flavor that does not compete with the bold sauce.
Pro tip
The Secret to Perfect Filling
Do not skip the cornstarch slurry. Whisk it separately before adding it to the pan so it does not clump, then stir it in and let everything simmer covered for a few minutes. This is the difference between a sauce that stays in the lettuce cup and one that ends up all over your plate.
Substitutions & Variations
No Calabrian chili? A teaspoon of red pepper flakes gives you a similar heat with a sharper edge, rather than the fruity smokiness. Or leave it out entirely for a milder version that is great for kids.
No cilantro? Flat leaf parsley works perfectly in the same quantity. (No judgment. Cilantro is divisive and we respect that.)
Want a different lettuce? Iceberg or romaine hearts both work well if butter lettuce is not available. Just make sure the leaves are sturdy enough to hold the filling without tearing.
Want more protein per cup? Add a small handful of cooked rice or quinoa to the filling. It stretches the recipe further and gives the cups a bit more substance if you are feeding a hungrier crowd.
FAQ
Yes! The filling keeps in an airtight container in the fridge for up to 3 days and reheats well in a skillet over low heat with a small splash of water to loosen it back up. Make the garlic yogurt fresh and assemble the lettuce cups right before serving.
The cornstarch slurry needs to be whisked smooth before it goes into the pan, and the mixture needs a few minutes of simmering on low with the lid on to actually thicken. If it is still thin after 5 minutes, mix a little more cornstarch with water and stir it in
Yes, ground turkey works in the same quantity and cooks the same way. The flavor will be very similar.
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⭐️ Recipe
Chicken and Pepper Lettuce Cups
Ingredients
Filling
- 1 lb ground chicken 93/7
- 1.5 tablespoon extra virgin olive oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 3 garlic cloves minced
- 1.5 tablespoon tomato paste
- 1 tablespoon Calabrian chili paste or 1 teaspoon red pepper flakes, or omit
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ tablespoon chicken bouillon
- ½ cup water
- ¼ cup fresh cilantro chopped (or flat leaf parsley)
- 1 tablespoon cornstarch
- 2 tablespoon water
Garlic yogurt
- ½ cup full fat Greek yogurt
- 1 small garlic clove grated
- 2 teaspoon fresh lemon juice
- Salt and black pepper to taste
For assembly
- 1 head butter lettuce leaves separated
- 1 ripe avocado sliced
- Scallions sliced, for topping
Instructions
Sear the chicken
- Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken and spread it out into an even layer. Let it sit undisturbed for 2 to 3 minutes or until the bottom develops a golden sear. Break it up with a wooden spoon and continue cooking until no longer pink.1.5 tablespoon extra virgin olive oil, 1 lb ground chicken
Cook the vegetables
- Add the diced onion and cook for 3 to 4 minutes until softened.1 medium yellow onion
- Add the tomato paste and Calabrian chili paste to the pan. Stir and cook for 1 to 2 minutes until the mixture darkens slightly and smells rich rather than raw.1.5 tablespoon tomato paste, 1 tablespoon Calabrian chili paste
- Add the diced red and orange peppers and cook for another 3 to 4 minutes until softened. Add the minced garlic and cook for 30 seconds, stirring constantly so it does not burn.1 red bell pepper, 1 orange bell pepper, 3 garlic cloves
- Add the smoked paprika, cumin, Italian seasoning, onion powder, garlic powder, and chicken bouillon. Stir to coat everything evenly. Add the chopped cilantro and stir again.1 teaspoon smoked paprika, ½ teaspoon cumin, 1 teaspoon Italian seasoning, 1 teaspoon onion powder, ½ teaspoon garlic powder, ¼ cup fresh cilantro, ½ tablespoon chicken bouillon
Thicken
- Pour in the water and stir to combine. In a small bowl, whisk the cornstarch and water together until smooth, then stir this slurry into the pan. Cover and let simmer on low for 3 to 5 minutes until the sauce has thickened and coats the chicken and peppers without being watery.½ cup water, 1 tablespoon cornstarch, 2 tablespoon water
Make the garlic yogurt
- While the filling simmers, stir together the Greek yogurt, grated garlic, salt, and black pepper in a small bowl. Set aside.½ cup full fat Greek yogurt, 1 small garlic clove, Salt and black pepper to taste, 2 teaspoon fresh lemon juice
Assemble
- Spoon the warm chicken filling into the butter lettuce leaves. Top each cup with a small spoonful of garlic yogurt, a slice of avocado, and a sprinkle of sliced scallions. Serve immediately while the lettuce is crisp and the filling is warm.1 head butter lettuce, 1 ripe avocado, Scallions
Did you make this recipe? Let me know!