- Prep time
- 15 minutes
- Cook time
- 12-15 minutes
- 6 wraps
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.
- 2 ribs celery, rough chopped
- 2 cloves garlic, crushed
- 1 lemon, zested
- 2 bay leaves
- Salt to taste
- Pepper to taste
- 2 boneless, skinless chicken breasts
- 16 ounces Greek yogurt
- 1 cucumber, deseeded
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon Italian parsley, chopped
- 2 Roma tomatoes
- 2 tablespoons Kalamata olives, quartered
- 1 tablespoon extra virgin olive oil
- 1 head butter lettuce, washed and dried
In a high-sided sauté pan, place 8 cups water, celery, 1 clove garlic, ½ of the lemon juiced (put the half directly in the water after you squeeze it), bay leaves and salt and pepper to taste. Bring to a boil, and reduce to a bare simmer. Place the chicken breasts in the simmering water while you assemble the sauce and relish.
In a blender, place the yogurt, ½ of the deseeded cucumber, the other ½ of the lemon juice (this time juice only), oregano and parsley, and puree until smooth. Season to taste with salt and pepper.
Dice the tomatoes and the other half of the cucumber and 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, roughly 12-15 minutes, remove them from the water and allow them to rest for 5 minutes. Slice chicken on a bias and assemble on a lettuce leaf—chicken on the bottom, then yogurt sauce and then tomato relish.
The two chicken breasts will make 6 wraps, and you will have delicious extras of the sauce and relish.