Teriyaki Chicken Lettuce Cups

The humble lettuce cup straddles the line between perfect hand-held party food and exciting weeknight dinner. These cups hold a warm Asian-inspired chicken salad packed with salty, sweet and spicy flavors--just right for a summer meal.
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 12 lettuce cups
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One 10-ounce package refrigerated cooked teriyaki chicken breasts

1/4 cup fresh lime juice (from about 2 limes), plus wedges for serving 

1 tablespoon vegetable oil

1 teaspoon toasted sesame oil

Kosher salt and freshly ground black pepper

1 cup lightly crushed rice cakes (from about 2 cakes)

1/2 cup fresh cilantro leaves, roughly chopped

1/2 cup fresh mint leaves, roughly chopped

1/2 cup roasted peanuts, lightly crushed

4 scallions, white and light green parts, thinly sliced

1 medium carrot, cut into matchsticks

1/2 cucumber, peeled, halved lengthwise, seeded and thinly sliced

1/2 yellow bell pepper, cut into matchsticks

24 Bibb or Boston lettuce leaves (from about 2 heads)

Asian chili-garlic sauce, such as sriracha, for serving

2 tablespoons toasted sesame seeds


  1. Heat the chicken according to the package instructions. Let cool slightly, then cut into medium dice.
  2. Whisk together the lime juice, vegetable oil, sesame oil, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Add the chicken, rice cakes, cilantro, mint, peanuts, scallions, carrot, cucumber and bell pepper and toss well to coat. 
  3. Lay 12 of the lettuce leaves on a serving platter and double up each with one of the remaining leaves. Divide the chicken salad among the lettuce cups and top with some chili-garlic sauce, the sesame seeds and a squeeze of lime.
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