Mediterranean Chicken Lettuce Cups

Lettuce cups have a way of making lunch feel like a small event, even on a busy weekday. This one started out as a simple idea: take the flavors of a Mediterranean antipasto plate and pile them into something you can eat with your hands. The chicken cutlet is seared quickly in a small nonstick pan, and the rest of the filling is built while it cools, so there is very little waiting around.

The chopped roasted red pepper is the heart of the topping. Jarred roasted peppers are sweet and soft, and they carry a smoky depth that fresh peppers do not have until they have been charred. Keep a jar in the fridge after opening, and it will keep for a while, so this lunch is easy to repeat. Chickpeas add a nutty bite and a bit of body, and the red onion gives a sharp edge that the vinegar then softens.

A few tips from my own kitchen. Pat the chicken dry before it goes in the pan, because a dry surface browns better than a wet one. Let the cutlet rest for a couple of minutes before you chop it, which keeps the juices in the meat instead of on the cutting board. Dress the filling right before you spoon it into the leaves, and choose sturdy romaine or Boston lettuce so the cups hold together. Butter lettuce is lovely but tears easily under a warm filling.

Leftovers are worth planning for. The chicken and the chickpea mixture both keep well in separate containers in the fridge for a day or two. Combine them only when you are ready to eat, or the lettuce will wilt. You can also tip the chopped chicken and the topping into a bowl of greens, and you have a salad that travels well in a lunch box.

For a fuller plate, a bowl of Chickpea Greek Salad with Feta makes a good companion, since it repeats the same briny, herby flavors in a different form. If you want something warm alongside, the Oven Baked Tilapia with Garden Vegetables brings a similar Mediterranean feel without much extra effort. A sliver of crusty bread and a glass of sparkling water finish the meal nicely.