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Chicken ‘Taco’ Lettuce Cups
with roasted cauliflower

Active: 35 min Total: 35 min
Fill these 'taco' lettuce cups with spiced chicken, avocados and pepitas for a balance of creamy and crunchy filling. Enjoy the lettuce cups with roasted cauliflower on the side.


Chicken ‘Taco’ Lettuce Cups:
  • Lettuce, romaine - 12 leaves (sub green leaf or iceberg)
  • Chicken breasts, boneless and skinless - 1 lb , chopped
  • Chili powder - 1 tsp
  • Cumin, ground - 1/2 tsp
  • Salt - 1/2 tsp
  • Avocados - 1 , sliced
  • Oil, cooking - 1 Tbsp
  • Pepitas / pumpkin seeds - 1/4 cup
  • Hot sauce or salsa - for serving
Roasted Cauliflower with Lemon:
  • Cauliflower florets - 12 oz
  • Foil - for cooking
  • Oil, olive - 1 Tbsp
  • Paprika, smoked - 1/2 tsp
  • Cumin, ground - 1/2 tsp
  • Lemon juice - 2 tsp


  1. Cauliflower - Chop into florets. If prepping right before cooking, get cauliflower in the oven before continuing with prep. (Can be done up to 5 days ahead)
  2. Lettuce - Peel off leaves for lettuce cups (3 / serving). (Can be done up to 3 days ahead)
  3. Chicken - Finely chop chicken. Toss with chili powder, cumin (portion for the chicken) and salt. (Can be done 1 day ahead)
  4. Avocados - Slice avocados.

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  1. Heat oven to 500F / 260C.
  2. Arrange cauliflower on a sheet pan and cover tightly with foil. Steam cauliflower in the oven for 10 minutes. (Watch this video for tips.)
  3. Remove foil from cauliflower. Drizzle with olive oil, smoked paprika, cumin (portion for the cauliflower) and some salt and pepper. Toss to coat.
  4. Turn the oven’s heat down to 400F / 204C.
  5. Continue roasting until the edges are brown and crisp, ~25 minutes more.
  6. While cauliflower is roasting, heat a skillet over medium-high heat. Add cooking oil and then chicken to heated oil. Saute until chicken is cooked through, 4 to 5 minutes.
  7. Squeeze lemon juice over cauliflower.
  8. Fill lettuce cups with chicken, avocados, pepitas and finish with hot sauce or salsa. Enjoy with cauliflower on the side.



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