Spicy-Sweet Chicken Lettuce Cups

Photo: Jennifer Causey; Styling: Ginny Branch  

A quick vinegar soak keeps the chicken moist and intensely flavorful in this light dish.

Yield: Serves 6 (serving size: 2 lettuce cups)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 147
  • Fat: 7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.6g
  • Protein: 17.5g
  • Carbohydrate: 4.7g
  • Fiber: 1g
  • Cholesterol: 58mg
  • Iron: 1mg
  • Sodium: 265mg
  • Calcium: 25mg


  • 2 cups cider vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons sliced serrano chile
  • 3/4 teaspoon kosher salt
  • 1 small garlic clove, crushed
  • 1 cup matchstick-cut carrot
  • 1 1/2 cups shredded skinless, boneless rotisserie chicken breast
  • 1 1/2 cups shredded skinless, boneless rotisserie chicken thigh or drumstick
  • 12 butter lettuce leaves
  • 24 English cucumber slices
  • 6 tablespoons dry-roasted peanuts, chopped
  • 1/4 cup torn fresh mint


  1. 1. Combine first 6 ingredients in a medium saucepan. Bring mixture to a boil; cook 20 minutes. Remove from heat. Stir in carrot; let stand 10 minutes to soften. Add chicken to carrot mixture; let stand 5 minutes. Drain and discard liquid.
  2. 2. Place about 1/4 cup chicken mixture in each lettuce leaf, and top each lettuce leaf with 2 cucumber slices, 1 1/2 teaspoons peanuts, and 1 teaspoon mint.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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