Name: Greek Chicken Lettuce Cups with Cucumber, Tomato and Olives
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Greek
Ingredients: 1 lb boneless skinless chicken breast, cut into thin strips; 2 tbsp fresh lemon juice, from about 1 lemon; 1 tbsp olive oil, for cooking the chicken; ½ tsp paprika; 2 cloves garlic, minced; ½ tsp salt, divided; ¼ tsp black pepper; 1 tbsp olive oil, for the dressing; 2 tbsp red wine vinegar; 1 tsp dried oregano, crushed between your fingers; ¼ tsp salt, for the dressing; 1 medium English cucumber, diced; 1 cup cherry tomatoes, halved; 1 medium red bell pepper, diced; ¼ small red onion, thinly sliced; ¼ cup Kalamata olives, pitted and halved; ⅓ cup reduced-fat feta cheese, crumbled; 8 large butter lettuce leaves, rinsed and dried, for cups

Greek Chicken Lettuce Cups with Cucumber, Tomato and Olives

Crisp lettuce cups filled with lemon-oregano chicken, cucumber, tomato and olives make a light, low-carb Greek lunch you can pack or serve.

By the Diabetic Plate kitchen November 13, 2026

MealLunch

Prep20 min

Cook12 min

Total32 min

Serves4

Greek salads are one of our favorite ways to eat a light lunch. They are bright, crunchy and full of flavor, and they come together with simple ingredients you probably already have in your fridge. This version takes the classic idea and turns it into lettuce cups, so you get all the crisp cucumber, juicy tomato and salty olives without the bread or pita that usually comes with a wrap.

We built this recipe around the plate method. Half the plate is non-starchy vegetables, a quarter is lean protein and the rest is a small portion of flavorful add-ons. Chicken breast gives you a lot of protein with very little fat, and the lemon, garlic and oregano carry the seasoning so you do not need much salt. Each serving has only a small amount of natural sugar from the vegetables and a little from the feta, so it stays easy to fit into a low-sugar plan.

Why Lettuce Cups Work So Well

Butter lettuce is soft, sweet and mild, so it holds the filling without covering up the flavors. Its leaves are large and cup-shaped, which makes them easy to fill with a spoon. Because the lettuce adds very few carbohydrates, you can enjoy a generous serving without worrying about big numbers on the label. If you cannot find butter lettuce, romaine leaves work just as well.

Simple Steps for a Weeknight Lunch

Prep first: Slice the chicken, dice the vegetables and whisk the dressing while the pan heats up.
Cook the chicken in one batch: A single layer in a nonstick skillet gives you even browning and juicy meat.
Let the salad rest: A few minutes in the dressing softens the onion and blends the flavors.
Assemble just before eating: This keeps the lettuce crisp and the cups easy to hold.

Make It Your Own

This recipe is easy to change. Swap in cooked shrimp or canned salmon for a different protein, or add a few pepperoncini for extra tang. If you like more heat, add a pinch of red pepper flakes to the dressing. The base stays the same, so you can make a new version every time without starting over.

We hope these cups become a regular part of your lunch rotation. They are easy to pack, quick to make and full of the flavors that make Greek food so enjoyable.

Ingredients (4 servings)

1 lb boneless skinless chicken breast cut into thin strips

2 tbsp fresh lemon juice from about 1 lemon

1 tbsp olive oil for cooking the chicken

½ tsp paprika

2 cloves garlic minced

½ tsp salt divided

¼ tsp black pepper

1 tbsp olive oil for the dressing

2 tbsp red wine vinegar

1 tsp dried oregano crushed between your fingers

¼ tsp salt for the dressing

1 medium English cucumber diced

1 cup cherry tomatoes halved

1 medium red bell pepper diced

¼ small red onion thinly sliced

¼ cup Kalamata olives pitted and halved

⅓ cup reduced-fat feta cheese crumbled

8 large butter lettuce leaves rinsed and dried, for cups

Instructions

Season the chicken. Toss the chicken strips with 1 tablespoon lemon juice, the garlic, paprika, 1/4 teaspoon of the salt and the black pepper. Let it sit while you prep the vegetables.

Cook the chicken. Heat the 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Cook the chicken in a single layer for 4 to 5 minutes per side, until it is golden and reaches 165 degrees F inside. Move to a plate and let it cool for 5 minutes.

Make the dressing. Whisk the remaining 1 tablespoon lemon juice, the red wine vinegar, 1 tablespoon olive oil, oregano and the remaining 1/4 teaspoon salt in a small bowl.

Combine the salad. In a large bowl, toss the cucumber, tomatoes, bell pepper, red onion and olives with the dressing. Let the mixture rest for 5 minutes so the flavors blend.

Build the cups. Spoon the cucumber mixture and chicken into the lettuce leaves. Top each cup with a sprinkle of feta and serve right away.

Tips

Pat the lettuce leaves completely dry so the filling stays in the cups.

Cut the chicken into thin strips so it cooks in about 10 minutes and stays tender.

Rinse the olives before using them to cut down on extra sodium.

Storage: Store the cooked chicken and the cucumber salad in separate airtight containers in the refrigerator for up to 3 days. Keep the lettuce leaves in a damp paper towel in a bag and assemble just before eating. The chicken can be eaten cold or warmed briefly in a skillet over medium heat until hot; do not leave cooked chicken out for more than 2 hours.

Greek Chicken Lettuce Cups with Cucumber, Tomato and Olives

Why Lettuce Cups Work So Well

Simple Steps for a Weeknight Lunch

Make It Your Own