Zesty Chicken Lettuce Wraps with Roasted Red Pepper Sauce

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Ground chicken cooked with bold spices and fresh herbs, wrapped in crisp lettuce leaves and drizzled with a tangy roasted red pepper sauce. This American-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs ground chicken, romaine lettuce leaves, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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Prep: 15 min Cook: 15 min Serves 4 American cuisine 280 cal/serving

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Ingredients

1 lb ground chicken
8 large, washed and dried romaine lettuce leaves
1 large, roasted and peeled red bell pepper
2, minced garlic cloves
1 small, finely chopped shallot
2 tbsp, divided olive oil
1 tsp smoked paprika
1/2 tsp ground cumin
1 tsp, divided sea salt
1/2 tsp black pepper
1/4 cup, chopped fresh cilantro
1 tbsp apple cider vinegar
2 tbsp water

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Instructions

Step 1: To make the sauce, blend 1 large roasted and peeled red bell pepper with 1 tbsp apple cider vinegar, 1 tbsp water, 1/4 tsp sea salt, and 1 tbsp olive oil until smooth. Set aside.
Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped shallot and 2 minced garlic cloves, sautéing for 2 minutes until translucent and fragrant.
Step 3: Add 1 lb ground chicken, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp sea salt, and 1/2 tsp black pepper. Cook, breaking up the meat, for 8-10 minutes until browned and cooked through.
Step 4: Stir in 1/4 cup chopped fresh cilantro and remove from heat.
Step 5: To serve, spoon the spiced chicken mixture into 8 large romaine lettuce leaves and drizzle with the roasted red pepper sauce.