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BLT chicken lettuce cups

Serves   4-5
Prep time: 20 mins
Cooking time: 20 mins

Perfect for the lunchbox or enjoyed al fresco, these crisp lettuce cups are inspired by a classic BLT sandwich, but with a healthier twist! Creamy chicken is topped with crispy bacon and fresh vegetables, making for a deliciously fresh lunch option.





  • 2 cooked chicken breasts, diced
  • ¼ red onion, finely diced 
  • ¼ cup mayonnaise 
  • ½ cup Greek yoghurt
  • 1 Tbsp freshly chopped chives, plus extra for garnish 
  • Zest of ½ lemon 
  • 4 rashers cooked streaky bacon, diced
  • 1tsp paprika 
  • Large lettuce leaves, to assemble
  • 1 celery stick, diced 
  • ½ cup cherry tomatoes, quartered 
  • ½ avocado, diced 


  1. Preheat your oven to 200 degrees celsius fan bake. In a bowl, stir together the diced chicken breast, red onion, mayonnaise, yoghurt, chopped chives and lemon zest. Season to taste with salt and pepper, then place into a container and keep refrigerated until required. 
  2. To cook the bacon, lay the rashers onto a baking tray and sprinkle the paprika onto both sides. Place into the oven and bake for 15-20 minutes or until golden and crispy; turning once during cooking. Set aside to cool. 
  3. Once the bacon has cooled, dice using a sharp knife. To assemble the lettuce cups, spoon some of the creamy chicken mixture into a lettuce cup then sprinkle some of the cooked bacon over the top. 
  4. Following the bacon, top the chicken with diced celery, tomatoes and avocado. Garnish with additional chives, then serve or keep stored in the refrigerator until required*. 

*We recommend making the lettuce cups on the day they intend to be enjoyed. The creamy chicken mixture will keep in the fridge for up to 4 days.