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Chicken and pepper lettuce cups with chicken, avocado slices, and green onions, garnished with colorful bell peppers.

Chicken and Pepper Lettuce Cups

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.
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Course: Appetizer, Main Course
Cuisine: Mediterranean
Keyword: lettuce cups
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 232kcal
Author: Lola Jay

Ingredients

Filling

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
US Customary - Metric

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
    Sizzling ground meat cooking in a frying pan with steam rising, surrounded by green plants in the background.

Cook the vegetables

  • Add the diced onion and cook for 3 to 4 minutes until softened.
    1 medium yellow onion
    Cooking ground meat with chopped onions in a skillet.
  • 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
    Cooking ground meat, onions, and tomato paste in a pan with steam rising.
  • 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
    Chopped red and orange peppers added to sautéed ground meat in skillet.
  • 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
    Sizzling skillet with ground meat, bell peppers, and fresh herbs cooking.

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
    Sizzling ground meat with bell peppers in a skillet, garnished with herbs.

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
    Spoon dipping into a bowl of yogurt sauce on a wooden table.

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
    Lettuce wrap with minced meat filling topped with yogurt sauce being poured from a spoon.
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Video

Notes

Nutrition facts are only estimates.
Storage
Store the filling in an airtight container in the refrigerator for up to 3 days. Store the garlic yogurt separately for up to 3 days. Reheat the filling in a skillet over low heat with a small splash of water until warmed through. Wash and store the lettuce leaves separately in a paper towel-lined container so they stay crisp. Assemble fresh each time rather than storing built lettuce cups, as the lettuce will wilt and the avocado will brown. Not recommended for freezing.

Nutrition

Calories: 232kcal | Carbohydrates: 11g | Protein: 24g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 141mg | Potassium: 957mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3631IU | Vitamin C: 80mg | Calcium: 75mg | Iron: 2mg
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