Weeknights at my house usually consist of a mix of healthy meals mixed in with a few indulgent ones as well. Some days you feel like pasta and potatoes, and some days you feel like you should probably be a little kinder to your waistline. Days like those, I love making these lettuce wraps! Sometimes, I even skip the whole lettuce fuss and just eat the chicken kheema with some yogurt which is just as satisfying.






Chicken Kheema Lettuce Wraps with Cucumber Yogurt Sauce




Yield 2 people


1 lb. ground chicken

1.5 cups onion, diced small

2 green chilis, finely diced

1 cup cilantro, chopped finely

1 tbsp garlic, minced

1/2 tsp cumin

2 tsp coriander-cumin powder (aka "dhana-jiru)

1/8 tsp turmeric powder

1 tsp garam masala

Boston or Bibb Lettuce

2 Tbsp oil

Cucumber Yogurt sauce:

1/2 cup cucumber, diced small

1 container greek yogurt (7 oz.)

2 garlic cloves

1/4 cup parsley, chopped

salt & pepper

1 tbsp fresh squeezed lemon juice


  1. Heat oil in a non stick skillet over medium high heat. Add cumin and green chilis and saute until cumin sizzles.
  2. Add chopped onions and continue to stir until the onions are translucent.
  3. Add garlic, coriander-cumin powder, turmeric powder, and garam masala. Continue to cook for 2-3 minutes.
  4. Add chopped cilantro and chicken to pot. Using the back of a wooden spoon, cook the chicken while breaking it up as small as you can.
  5. Cook until chicken is no longer pink ,about 8-10 minutes. 
  6. Remove from heat, assemble into washed lettuce leaves and top with cucumber yogurt sauce.

Cucumber Yogurt Sauce:

  1. In a food processor or blender, combine all ingredients and blend until smooth and creamy.