The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Buffalo-style Chicken Lettuce Cups with Chips
Toss free-range British diced chicken breasts in a sticky sweet sauce of hot honey, tamari, chilli and ketchup. Enjoy with tender baby gem lettuce and punchy red cabbage and carrot coleslaw. Crispy golden chips on the side flecked with fresh-cut spring onions to keep it filling.
Prep in 10
High protein
1/3 daily fibre
New
Low sat fat
Serving size
Ingredients
- 1 red cabbage (use half)
- 2 spring onion
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 25g hot honey (use half) (Honey, Chili Extract)
- 1 tbsp cornflour (use half)
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 large potatoes
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 150g diced British Free Range chicken breast
- 1 carrot (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 little gem lettuce
- 2 tbsp tomato ketchup (use half) (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
Nutritional Information
Calories: 871
Protein: 56g
Carbs: 116g
Fat: 19g
Ingredients
- 2 large potatoes
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 2 spring onion
- 1 red cabbage
- 300g diced British Free Range chicken breast
- 1 carrot
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 25g hot honey (Honey, Chili Extract)
- 1 little gem lettuce
- 1 tbsp cornflour
Nutritional Information
Calories: 647
Protein: 48g
Carbs: 72g
Fat: 18g
Buffalo-style Chicken Lettuce Cups with Chips
Toss free-range British diced chicken breasts in a sticky sweet sauce of hot honey, tamari, chilli and ketchup. Enjoy with tender baby gem lettuce and punchy red cabbage and carrot coleslaw. Crispy golden chips on the side flecked with fresh-cut spring onions to keep it filling.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Cut the potatoes into chips. Place onto a lined baking tray and toss with 2 tsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, until soft and golden.
- Make the slaw; mix the yogurt and mustard in a large bowl with a pinch of sea salt and black pepper. Coarsely grate the carrot. Trim and finely slice the cabbage and spring onions. Trim the lettuce and separate the leaves. Add the carrot, cabbage and half the spring onions to the bowl. Mix well and set aside.
- Make the sauce; mix the honey, chilli paste, ketchup, tamari and 1 tbsp water in a small bowl. In a separate bowl, coat the chicken with the cornflour.
- Heat a large frying pan with 2 tsp oil on medium-high heat. Add the chicken and cook for 8-10 mins, until golden brown and cooked through. In the final minute, add the sauce to the pan. Simmer for 1-2 mins, until the sauce is sticky.
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary
- Fill the lettuce cups with the slaw and chicken. Sprinkle everything with the remaining spring onion and serve the chips on the side. Spoon any remaining sauce over the chicken.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.