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Healthy Veggie Avocado Lettuce Cups Recipe

Veggie and Avocado Lettuce Cups Two Ways - vegetarian or with chicken.
Course Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Dine & Dish


  • 1 Tablespoon Coconut Oil
  • 1 pound chicken tenderloins cut into 1/2 inch pieces or/
  • For vegetarian 1-19 ounce can Bush's Garbanzo Beans, rinsed and drained
  • 1 teaspoon garlic salt
  • 1/4 teaspoon ginger
  • 2 cups shredded carrots
  • 1 Tablespoon lemon juice
  • 1/3 cup soy sauce
  • 2 cups Kale torn into small pieces, stalks discarded
  • 2 California Avocados peeled, seed removed and diced
  • 6-8 Radicchio leaves


  • Add coconut oil to a large skillet over medium heat.
  • For non-vegetarian, add the chicken, garlic salt and ginger and cook for 8 minutes stirring occasionally.
  • For vegetarian, add the garbanzo beans, garlic salt and ginger. Cook for 2 minutes, stirring occasionally.
  • Add the shredded carrots, lemon juice and soy sauce. Continue to cook for 3 minutes, or until cooked through.
  • Add the Kale and cook for an additional 2 minutes. Remove from heat.
  • Place 1/4 cup of chicken or vegetarian mixture into each lettuce cup. Top with fresh diced California Avocados and serve.