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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.

Tags

Ingredients

Servings:
4
Metric
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
  • Foil - for cooking
  • Oil, olive - 1 Tbsp
  • Paprika, smoked - 1/2 tsp
  • Cumin, ground - 1/2 tsp
  • Lemon juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  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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Make

  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.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (40)
Gluten-free (2)
Paleo (7)
Vegetarian (11)

33 reviews

This was really tasty, and super fast to make if the lentils are already cooked. I doubled the spices (except for the chili powder).

By: Kristine
Posted: Jun 28, 2020
Diet: Original
0 Helpful

So yummy and easy.

By: Kera
Posted: May 05, 2020
Diet: Original
0 Helpful

Kids loved this even with rationing tortillas. (I didn't have crunchy so I did soft)

By: Markell
Posted: Feb 14, 2020
Diet: Vegetarian
0 Helpful

Really excellent. I would not have tried it but the reviews were so high... and they were right! Delicious and did not miss the meat. They fell apart pretty easily but I wouldn't go soft shell because the crunchy shells make the dish. Maybe next time I would put the sour cream in the bottom to hold it all together? But great recipe.

By: Christy
Posted: Feb 03, 2020
Diet: Original
0 Helpful

Big hit all around! Used red lentils and they wound up mushy but like refried bean texture. Would like to try with another type of lentil next time

By: Erica
Posted: Jul 17, 2019
Diet: Original
0 Helpful

I need to buy better taco shells, but I loved loved the lentils in place of meat. Really great.

By: Carri
Posted: Jun 08, 2019
Diet: Original
0 Helpful