These lettuce cups are a little healthier than a regular tortilla wrap or taco, but they still pack a lot of flavour.

The best part about these lettuce cups is that you can customise the filling: Here we've used spicy chicken with carrot strings, but they'd be equally as tasty with our bean taco filling or with spoonfuls of this beef chilli.

Yield: Serves 6


  • 800g chicken thighs, diced

For the marinade:

  • 3 limes, zest and juice
  • 1 tablespoon honey
  • 100ml sriracha or other hot sauce
  • Olive oil
  • 1 tablespoon white wine vinegar
  • 800g chicken thighs, diced

For garnish: 

  • 1 bunch coriander, roughly chopped
  • 1 bunch spring onions, sliced
  • 1 carrot, peeled and julienned 
  • 1 red chilli, sliced, optional
  • A big handful roasted unsalted peanuts, chopped
  • Little gem lettuce


  1. Combine the ingredients for the marinade together in a bowl. Place the chicken in a large bowl. Reserve four tablespoons of the marinade and add the rest to the chicken, making sure it's thoroughly coated. Cover and marinade in the fridge for at least two hours.
  2. Heat a tablespoon of oil in a pan over a medium-high heat. Cook the chicken in batches for 4-5 minutes on each side.
  3. Wash the little gem and separate into individual leaves. When the chicken is cooked, spoon into the leaves and garnish with the coriander, spring onions, chilli, carrots and peanuts. Drizzle with the reserved marinade and serve.

TIP: Use sesame seed instead of peanuts for garnish.