Recipe image
Recipe Finder blog

Asian-Style Peanut Yogurt Lettuce Cups

Prep 15 min Cook 0 min Difficulty 2/5

Easy Asian-style peanut yogurt lettuce cups with warm pancake slices, creamy dressing, guacamole and cottage cheese—ready in about 15 minutes.

Why this recipe works

These Asian-Style Peanut Yogurt Lettuce Cups pair warm sliced pancakes or fritters with a creamy peanut-yogurt dressing, guacamole and a cottage-cheese/cheese topping. They suit quick lunches, light dinners or party finger food. The recipe is low-effort (about 15 minutes prep) and works well for people who want a fresh handheld dish with warm and cool contrasts.

Search intent: how to make Asian peanut yogurt lettuce cups
  • peanut yogurt lettuce cups recipe
  • Asian lettuce cup ideas
  • peanut yogurt dressing for lettuce cups
  • quick handheld salad cups
  • lettuce cups with pancakes
  • easy low-carb lunch lettuce cups

Key takeaways

Assemble just before serving for best texture.
Warm pancake slices give a hearty base to the fresh lettuce.
Dressing can be made ahead and thinned with water to drizzle.

Recipe guide

These Asian-Style Peanut Yogurt Lettuce Cups pair warm sliced pancakes or fritters with a creamy peanut-yogurt dressing, guacamole and a cottage-cheese/cheese topping. They suit quick lunches, light dinners or party finger food. The recipe is low-effort (about 15 minutes prep) and works well for people who want a fresh handheld dish with warm and cool contrasts.

A fresh, handheld lettuce cup that combines warm pancake slices with a creamy peanut-yogurt dressing.

  • Assemble just before serving for best texture.
  • Warm pancake slices give a hearty base to the fresh lettuce.
  • Dressing can be made ahead and thinned with water to drizzle.

Ingredients

Ingredients (serves 4): 8 large lettuce leaves; 1 cup sliced cooked pancakes or fritters; 2 tbsp peanut butter; 1 tub protein yogurt; 2 tbsp mayonnaise; 1 tbsp lemon-flavored yogurt; 50 g shredded cheese; 100 g cottage cheese; 3 tbsp guacamole; 1 tsp margarine; water to thin dressing; salt and pepper to taste.

Quick assembly steps

1) Warm: heat margarine in a pan and lightly crisp the sliced pancakes/fritters until heated through. 2) Dressing: whisk peanut butter, protein yogurt, mayonnaise and lemon yogurt until smooth; thin with a tsp of water if needed. 3) Cheese mix: gently combine shredded cheese and cottage cheese. 4) Assemble: lay out lettuce leaves, place a warm pancake slice in each, spoon 1 tbsp dressing over it, add a dollop of guacamole, then a spoon of the cheese mix. Fold and serve immediately.

Tips & variations

Timing: 15 min prep, warming pancakes is the only cooking. Make the dressing ahead and refrigerate up to 24 hours. Variations: use grilled tofu or tempeh instead of pancakes; add sliced cucumber or carrots for crunch; reduce mayo or swap Greek yogurt to lighten the dressing.

Ingredients

  • 8 leaves bagged salad/leafy greens
  • 2 tbsp peanut butter jar
  • 1 tub protein yogurt tub
  • 2 tbsp mayonnaise bottle
  • 1 tbsp lemon-flavored yogurt/tub
  • 50 g small bowl shredded cheese
  • 100 g cottage cheese tubs
  • 1 cup sliced cooked pancakes or fritters on plate
  • 3 tbsp guacamole (green dip)
  • 1 tsp margarine (Olivani)

Instructions

  1. Warm sliced pancakes/fritters in a pan with margarine until lightly crisped and heated through.
  2. In a bowl, whisk together peanut butter, protein yogurt, mayonnaise, and lemon-flavored yogurt until smooth and creamy.
  3. Taste dressing and adjust thickness with a teaspoon of water if needed to drizzle.
  4. Toss shredded cheese and cottage cheese gently to combine in a small bowl.
  5. Lay out lettuce leaves on a plate as cups.
  6. Place a warm pancake/fritter slice into each lettuce leaf.
  7. Spoon a tablespoon of the peanut-yogurt dressing over each pancake.
  8. Top with a dollop of guacamole on each cup.
  9. Spoon a little of the cottage cheese and shredded cheese mixture over the guacamole.
  10. Serve immediately, folding lettuce around the fillings and eating by hand.

FAQs

Can I warm the pancakes/fritters ahead of time? Yes — use warm, lightly crisped pancake/fritter slices so they hold fillings without sogginess.
How can I make this dairy-free or nut-free? Yes. Swap peanut butter for almond or tahini and use plain yogurt if preferred; adjust salt and lemon to taste.
How should I serve and eat these lettuce cups? Assemble just before serving and fold the lettuce around fillings; they are finger food best eaten immediately.