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Chicken ‘Taco’ Lettuce Cups
with roasted sweet potatoes

Active: 30 min Total: 45 min
These crunchy, lettuce-wrapped "tacos" are a satisfying paleo-friendly variation on the classic. We've included a few of our favorite taco toppings, but feel free to add others if you'd like. A version of this recipe was first featured in 2018.


Chicken ‘Taco’ Lettuce Cups:
  • Lettuce, romaine - 12 leaves (sub green leaf or iceberg)
  • Chicken thighs, boneless and skinless - 1 1/2 lbs , chopped
  • Chili powder - 1 tsp
  • Cumin, ground - 1/2 tsp
  • Salt - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Avocados - 1 , sliced
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Oil, cooking - 1 Tbsp
  • Pepitas / pumpkin seeds - 1/4 cup
  • Hot sauce or salsa (opt) - for serving
Roasted Sweet Potatoes with Lemon:
  • Sweet potatoes - 1 1/2 lbs , wedges
  • Oil, olive - 1 Tbsp
  • Paprika, smoked - 1/2 tsp
  • Cumin, ground - 1/2 tsp
  • Lemon juice - 2 tsp


  1. Sweet potatoes - Slice into wedges. (Or slice them into cubes if you prefer.) (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), salt, coriander, and red pepper flakes. (Can be done 1 day ahead)
  4. Avocados / Green onions - Prep as directed.

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  1. Heat oven to 500F / 260C.
  2. Arrange sweet potatoes on a sheet pan and cover tightly with foil. Steam sweet potatoes in the oven for 10 minutes to get them started cooking. (Watch this video for tips.)
  3. Remove foil from sweet potatoes. Drizzle with olive oil, smoked paprika, cumin (portion for the sweet potatoes), and some salt and pepper. Toss to coat.
  4. Turn the oven’s heat down to 400F / 204C.
  5. Continue roasting, turning with a spatula halfway through cooking, until tender and golden, 20 to 25 minutes (depending on thickness / size of wedges).
  6. While sweet potatoes are roasting, heat a skillet over medium-high heat. Add cooking oil and then chicken and white parts of green onions to heated oil. Saute until chicken is cooked through, 4 to 5 minutes.
  7. Squeeze lemon juice over sweet potatoes.
  8. Fill lettuce cups with chicken, avocados, green parts of green onions, and pepitas. Finish with hot sauce or salsa. Enjoy with sweet potatoes on the side.



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