Photo: Jennifer Causey; Styling: Ginny Branch 
Hands-on Time
25 Mins
Total Time
40 Mins
Serves 6 (serving size: 2 lettuce cups)

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

How to Make It

Step 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.

Step 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.

Chef's Notes

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

Ratings & Reviews


July 28, 2015
Toppings were tasty (and a good combo), but would rather try this with ground chicken (with appropriate seasoning). Appreciate that the rotisserie chicken was fast, but even fresh from the store, and combined with the vinegar mixture, it was dry and not all that flavorful.

daneanp's Review

January 26, 2015
I didn't care for the vinegar sauce. These would've been better with a drizzle of plum sauce. But I won't make them again.

sukeedog's Review

September 13, 2014
Ehhh. Pretty dry, and the pickled carrots were a little weird. There are definitely much better Asian lettuce cup recipes on this site - particularly the ones with some kind of sauce.

StephanieReid's Review

July 15, 2014

LDombeck's Review

May 04, 2014
Good, very messy, but who cares?? Nice, light fresh taste. I probably won't make again b/c I've had better Asian chicken lettuce cup recipes. But it was worth making once.

lmhanna's Review

February 19, 2014

ErinAfter5's Review

February 18, 2014
I made these tonight and they turned out even better than I hoped!!! They are easy and amazing. Tons of flavor and texture makes me appear to be a real cook ;) I would serve these again at a party or just a regular weeknight meal. I can see myself serving these again this summer with a frosty mojito...since i will need to make use of all the mint. I used Boston lettuce, as the butter lettuce did not look so hot at my local grocery store. I used two full Serrano peppers and it was hot, just like we like it. The cucumber, mint and the sugar in the broth take the edge off. If you have a mandolin, it makes quick work of all the slicing. Mine has a Juliane option so it made the carrots uniform and pretty. What a great way to use rotisserie chicken. Cheers!