Recipes Nugget Markets Signature Recipes
Greek-Style Chicken Lettuce Wraps
- Prep time
- 15 minutes PT15M
- Cook time
- 12–15 minutes PT15M
- Yield
- 2–3 servings
- Difficulty
These little lettuce wraps are light and healthy, but packed with flavor. The chicken is poached gently in an aromatic liquid to impart flavor but no fat.
Ingredients
- 8 cups water
- 2 ribs celery, rough-chopped
- 2 cloves garlic, crushed, divided
- 2 bay leaves
- Kosher salt, to taste
- Cracked black pepper, to taste
- 1 lemon, zested and halved
- 2 boneless, skinless chicken breasts
- 16 ounces Greek yogurt
- 1 cucumber, deseeded, divided
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped Italian parsley
- 2 Roma tomatoes
- 2 tablespoons Kalamata olives, pitted and quartered
- 1 tablespoon extra virgin olive oil
- 1 head butter lettuce, washed and dried
Preparation
In a high-sided sauté pan, place 8 cups water, celery, 1 clove garlic, bay leaves, and salt and pepper to taste. Squeeze juice from ½ of the lemon into the water, then add the juiced lemon half. Bring to a boil, then reduce to a bare simmer. Place the chicken breasts in the simmering water to cook while you assemble the sauce and relish.
In a blender, place the yogurt, half of the deseeded cucumber, juice from remaining lemon half, 1 clove garlic, oregano, and parsley, and puree until smooth. Season to taste with salt and pepper.
Dice tomatoes and remaining cucumber, then mix them with the Kalamata olives. (The olives impart seasoning, so only season with salt if necessary.) Dress with the olive oil.
When the chicken reaches an internal temperature of 165°F, after about 12–15 minutes, remove from water and allow to rest for 5 minutes. Slice chicken on the bias and assemble on a lettuce leaf with tomato relish. Serve with yogurt sauce.
Images
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Chicken Lettuce Wraps -
Chicken Lettuce Wraps with Yogurt Sauce