Quick Chicken Lettuce Cups Recipe is a Deliciously Easy Low-Carb Meal

Using crisp lettuce instead of a hamburger bun or bread to enclose a tasty filling makes a refreshing alternative to a traditional sandwich. Lettuce cups originated in China and their popularity quickly spread around the world. Since the sturdy leaf can hold just about anything, the possibilities are endless. For taco night, test kitchen manager Susan Chiusano decided to sub in butter lettuce for taco shells and came up with this fun twist. If you’re looking for a quick-fix meal loaded with flavor, you’ve got to give this Chicken Lettuce Cups recipe a try.

To speed things up, Susan starts with store-bought precooked chicken that’s already seasoned and heats up right in the microwave. But you can use rotisserie chicken, leftover cooked chicken or your favorite recipe. Then, for an elegant presentation, she shaves cucumbers into ribbons. They’re super-easy to make. Since mini cukes have a soft skin, there’s no need to remove it. Simply run a vegetable peeler down the length of the veggie to create thin strips. For crunch, Susan adds fresh snow peas, piles everything on the lettuce leaves and tops with bottled peanut sauce. It really couldn’t be easier! For a little heat, top with chili pepper and serve with zingy lime wedges for squeezing. You can even set out all the ingredients separately and let everyone make their own. Once you try this recipe, lettuce cups taco Tuesday will be your gang’s favorite night of the week.

Related: Looking for more lettuce cup recipes? Try this easy variation on a steak fajita. And check out these easy ways to use cucumbers around the house.