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Lunch recipe · from the recipe book

Cumin Chicken Lettuce Wraps with Roasted Pepper Salsa

Juicy spiced chicken thighs and crisp romaine cups topped with a smoky, tangy roasted red pepper salsa and cool lime yogurt.

Cumin Chicken Lettuce Wraps with Roasted Pepper Salsa

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinlesscut into bite-size pieces
  • 2 medium238 gRed bell peppercut into wide strips
  • 1 whole14 gJalapeñoseeded and minced
  • ½ cup chopped80 gRed onionfinely diced
  • 1 medium123 gTomatoesdiced
  • 3 cloves9 gGarlicminced
  • 1 lime, juiced44 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped
  • 1½ tbsp20 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup172 gBlack beans, canned, drained and rinsed
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • 1 cup diced150 gAvocadodiced
  • 5⅓ cups chopped250 gRomaine lettuceseparated into whole leaves

Steps

  1. Prep first: cut the chicken thigh, red bell pepper, red onion, tomato, jalapeño, garlic, cilantro and avocado as listed, and separate the romaine into leaves.
  2. Heat a large skillet over medium-high heat with one third of the olive oil. Add the red bell pepper strips and cook, turning, until blistered and soft, 6 to 8 minutes. Move to a cutting board.
  3. Chop the roasted pepper and mix in a bowl with the tomato, the jalapeño, half of the red onion, half of the cilantro, half of the lime juice and a quarter of the salt. This is the roasted pepper salsa.
  4. In another bowl, toss the chicken thigh with the cumin, paprika, black pepper and half of the salt.
  5. Add the remaining two thirds of the olive oil to the skillet. Cook the remaining half of the red onion for 2 minutes, then add the chicken and cook, stirring now and then, 8 to 10 minutes, until browned and 165°F (74°C) inside.
  6. Stir the garlic and the black beans into the chicken and cook 2 minutes until the beans are hot.
  7. Stir the Greek yogurt with one quarter of the lime juice and the remaining quarter of the salt to make a lime yogurt sauce.
  8. Fill the romaine leaves with the chicken and beans, then top with the roasted pepper salsa, the avocado, the lime yogurt sauce and the remaining cilantro. Drizzle with the remaining quarter of the lime juice and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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