Mediterranean Chicken and Cucumber Lettuce Wraps
15min
20min
2
385
Chef's Note
For the crispest lettuce wraps, soak your romaine leaves in ice water for 5 minutes before patting dry. This will make them extra crisp and easier to fold without breaking. You can also prepare the chicken a day ahead and serve it cold for a quick meal prep option.
Tags
Ingredients
12 oz boneless skinless chicken breasts
2 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 medium cucumber
1/2 medium red bell pepper
1/4 cup red onion
1/4 cup kalamata olives
1/4 cup feta cheese
2 tbsp fresh dill
8 large romaine lettuce leaves
2 for serving lemon wedges
Instructions
- 1
In a medium bowl, combine 1 tbsp olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
- 2
Cut 12 oz chicken breasts into 1-inch cubes and add to the marinade. Toss to coat and let marinate for 10 minutes.
- 3
Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F).
- 4
While the chicken cooks, dice 1 medium cucumber, 1/2 red bell pepper, and finely chop 1/4 cup red onion.
- 5
Pit and halve 1/4 cup kalamata olives and crumble 1/4 cup feta cheese.
- 6
Chop 2 tbsp fresh dill and set aside.
- 7
In a small bowl, combine the diced cucumber, bell pepper, red onion, olives, feta cheese, and dill. Add 1 tbsp lemon juice and toss gently.
- 8
Wash and pat dry 8 large romaine lettuce leaves.
- 9
To assemble, place a lettuce leaf on a plate, add a portion of the cooked chicken, and top with the cucumber-vegetable mixture.
- 10
Serve with lemon wedges on the side for squeezing over the wraps.
Nutrition Information (per serving)
385
38g
12g
21g
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