Mediterranean Chicken Lettuce Wraps Recipes

CHICKEN LETTUCE WRAPS (MEDITERRANEAN STYLE)

Steps:

• Prepare the lettuce: Pick the leaves that are about the same size, rinse them and let them drain very well.
• Make the everything bagel seasoning: Transfer all the ingredients to a bowl and mix to combine.
• Make the filling: Heat a large saucepan over high heat. Add the olive oil and the chicken and let it brown well without stirring (about 5 minutes). Then stir and cook for another 3-4 minutes or until all the juices are evaporated.
• Reduce heat to medium/high and add the salt, the pepper, the oregano, the everything bagel seasoning and the bell pepper. Cook for 3-4 minutes more or until the chicken is cooked through.Add the tomato paste and stir to combine. Add the tomatoes and the green onions and cook for 1 more minute until warmed through (you want the tomatoes fresh and not cooked). Remove from the heat and set aside .
• Prepare the Greek yogurt sauce: Transfer all of the ingredients in a bowl and mix to combine. Taste and adjust the salt , the garlic and the lemon juice to your liking.
• Make the chicken lettuce wraps: Spread some yogurt sauce on each wrap and top with a couple tablespoons of the chicken filling. Finish with a sprinkle of everything bagel seasoning and some chopped green onions or chives. Serve immediately.

CHICKEN LETTUCE WRAPS RECIPE (MEDITERRANEAN-STYLE, MEAL PREP OPTION)

Steps:

• Wash the lettuce leaves and let them dry.
• Cut the chicken in bite-sized pieces and add it to a non-stick pan with some olive oil. Cook at medium-high and add mint, crushed red pepper, rosemary, coriander and garlic. Cook for 10-15 minutes, stirring from time to time to get it done and golden-brown.
• Cut the zucchini length-wise or in circles and cook it in a non-stick pan with some olive oil. Turn after 3-4 minutes until zucchini and cook until done. (slicing length-wise would make cooking easier) Alternatively, you can also grill the zucchini.
• For the salad toss cucumber, avocado, onion and tomato with a little bit of olive oil and salt.
• Make the hummus and the garlic sauce - simply blend the ingredients for each using a highspeed or immersion blender.
• Arrange the lettuce wraps: Add a tbsp hummus, some chicken, some salad, zucchini and top with the garlic sauce. Enjoy immediately!

MEDITERRANEAN CHICKEN LETTUCE WRAP TACOS

Steps:

• Preheat a grill pan over high heat. Season chicken with 1 teaspoon Mediterranean spice and place on grill. Cook, basting with balsamic vinaigrette and turning once, until cooked through, about 2 minutes per side. Season chicken with remaining teaspoon Mediterranean spice and remove from grill; set aside.
• Place shredded romaine lettuce and red onions in a medium bowl; drizzle with red-wine vinaigrette and toss to combine. Divide mixture evenly among butter lettuce leaves and drizzle each with 1 teaspoon tzatziki.
• Top each taco with 1 piece of chicken and garnish with chopped tomatoes, feta cheese, and olives. Season with parsley, basil, and oregano; serve.

MEDITERRANEAN CHICKEN LETTUCE WRAPS

Steps:

• Season the chicken breast with salt, pepper and the herbs. Pour some olive oil onto a skillet or frying pan and cook on both sides until it's cooked through.
• Cut the artichoke hearts in halves and place them the cut side onto the same skillet/frying pan or grill pan. Add lemon juice to the pan. Cook the artichokes until they are nice and brown.
• Meanwhile prepare the yogurt dressing: Combine the yogurt, chopped parsley, olive oil and lemon juice in a bowl and mix with a spoon until combined.
• Peel the orange, cut into segments and then into small pieces. Slice the sun-dried tomatoes. Wash and pat dry the lettuce leaves. Cut the spring onion.
• Arrange all the ingredients (including grilled and sliced chicken breast and artichokes) inside the leaves and drizzle over the yogurt dressing.

MEDITERRANEAN CHICKEN LETTUCE WRAPS RECIPE - (4.3/5)

Steps:

• Preheat a grill pan over high heat. Season chicken with 1 teaspoon Mediterranean spice and place on grill. Cook, basting with balsamic vinaigrette and turning once, until cooked through, about 2 minutes per side. Season chicken with remaining teaspoon Mediterranean spice and remove from grill; set aside. Place shredded romaine lettuce and red onions in a medium bowl; drizzle with red-wine vinaigrette and toss to combine. Divide mixture evenly among butter lettuce leaves and drizzle each with 1 teaspoon tzatziki. Top each lettuce leaf with 1 piece of chicken and garnish with chopped tomatoes, feta cheese, and olives. Season with parsley, basil, and oregano; serve.