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Crispy Prosciutto Lettuce Cups
with Sambal Mayo & Pepper Rice
25 MIN
-$0.05/serving
2 Servings
From the Test Kitchen
Kick your game day up a notch this year with our crowd-pleasing selection of dishes—perfect for sharing and snacking. Here, buttery soft lettuce leaves are piled high with fluffy rice (studded with peppers and sesame seeds), dressed cucumber, and slices of prosciutto—an Italian dry-cured ham that turns delightfully crisp in the pan. Each cup is finished with a drizzle of sambal mayo for irresistibly creamy texture and a touch of heat.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories660 Cals (est.)
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fresh
ingredients
Title
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10 oz Boneless Chicken Breast Pieces
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½ cup Long Grain White Rice
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1 head Butter Lettuce
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1 Persian Cucumber
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1 Bell Pepper
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2 Scallions
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2 Tbsps Mayonnaise
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1 Tbsp Rice Vinegar
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2 Tbsps Mirin (Salted Cooking Wine)
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1 Tbsp Sambal Oelek
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1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
step-by-step
instructions
1
Make the pepper rice
Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice and 1 cup of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in half the mirin and half the sesame seeds. Transfer to a large bowl and set aside to cool.
2
Prepare the remaining ingredients
Meanwhile, halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the sliced green tops of the scallions, vinegar, and 2 teaspoons of olive oil. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the root end of the lettuce; separate the leaves.
3
Cook the chicken
Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
4
Make the sambal mayo & serve your dish
Meanwhile, in a bowl, combine the mayonnaise, remaining mirin, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Assemble each lettuce cup using 2 lettuce leaves, the pepper rice, marinated cucumber (discarding any liquid), cooked chicken, and sambal mayo. Serve the lettuce cups garnished with the remaining sesame seeds. Enjoy!
1
Make the pepper rice
Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice and 1 cup of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in half the mirin and half the sesame seeds. Transfer to a large bowl and set aside to cool.
2
Prepare the remaining ingredients
Meanwhile, halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the sliced green tops of the scallions, vinegar, and 2 teaspoons of olive oil. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the root end of the lettuce; separate the leaves.
3
Cook the chicken
Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
4
Make the sambal mayo & serve your dish
Meanwhile, in a bowl, combine the mayonnaise, remaining mirin, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Assemble each lettuce cup using 2 lettuce leaves, the pepper rice, marinated cucumber (discarding any liquid), cooked chicken, and sambal mayo. Serve the lettuce cups garnished with the remaining sesame seeds. Enjoy!
Tips from Home Chefs