Greek Lettuce Wraps Recipe

Name: Greek Lettuce Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Boneless, Skinless, Chicken Breasts, Butterflied; 1 whole Lemon, Juiced; 1 teaspoon Garlic Powder; 3 Tablespoons Olive Oil, Divided; 3 ounces, weight Feta Cheese, Crumbled; 2 whole Roma Tomatoes, Cored, Seeds And Pulp Removed, Diced; 1/4 whole Red Onion, Diced; 1/2 whole Green Bell Pepper, Ribs Cleaned, Seeded, Then Dice; 1 whole Cucumber, Peeled, Seeds Removed, Diced; 2 Tablespoons Capers, Diced; 1/4 cups Kalamata Olives, Chopped; 1 teaspoon Salt To Taste; 1 teaspoon Black Pepper To Taste; 1/2 pounds Angel Hair Pasta, Cooked Al Dente; 1 whole Head Of Iceberg Lettuce, Cored, Soaked In Cold Water, Drained

Servings: persons

2 whole Boneless, Skinless, Chicken Breasts, Butterflied
1 whole Lemon, Juiced
1 teaspoon Garlic Powder
3 Tablespoons Olive Oil, Divided
3 ounces, weight Feta Cheese, Crumbled
2 whole Roma Tomatoes, Cored, Seeds And Pulp Removed, Diced
1/4 whole Red Onion, Diced
1/2 whole Green Bell Pepper, Ribs Cleaned, Seeded, Then Dice
1 whole Cucumber, Peeled, Seeds Removed, Diced
2 Tablespoons Capers, Diced
1/4 cups Kalamata Olives, Chopped
1 teaspoon Salt To Taste
1 teaspoon Black Pepper To Taste
1/2 pounds Angel Hair Pasta, Cooked Al Dente
1 whole Head Of Iceberg Lettuce, Cored, Soaked In Cold Water, Drained

1
Start by marinating your chicken in the lemon juice, garlic powder, and 1 tablespoon olive oil.
2
Coat everything, and set aside.
3
Next, make the Greek vegetable mix.
4
Combine the feta cheese, tomatoes, red onion, green bell pepper, cucumber, capers, olives, remaining 2 tablespoons of the olive oil, and a pinch of salt and pepper.
5
Mix well, and place in a bowl in the refrigerator.
6
Cook your pasta in boiling, salted, water for about 4 minutes.
7
Drain, and set aside in a bowl.
8
During that time, core the head of lettuce by taking a knife at the base, moving in about two inches, and work around in a circle to remove the core.
9
Soak in very cold water for about 5 minutes.
10
Drain well, and carefully begin to remove the shells, or cups if you will.
11
Grill your chicken for about 7 minutes per side, or well, you know, cook it the way you grill your chicken.
12
Sear them on high heat, rotate after a few minutes, flip, reduce the heat, and cook for about another 5-7 minutes on the other side.
13
Just keep in mind the thickness of how you butterflied the chicken breast.
14
You are now golden and ready to serve.
15
I go family style on this dish.
16
Vegetable mix in a large bowl, pasta in another, sliced chicken breasts, and lettuce cups in another bowl.
17
To plate, grab a lettuce cup, place a bit of pasta in the base, top with some of the great vegetables, and place a few pieces of diced chicken.
18
Fold, and get your game on.
19
As my wife said, and as I watch her eat this as a snack again tonight (must be good), Wow, that was the best.
20
Lettuce wraps are nothing but amazing.
21
A palette for any artist.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 whole Boneless, Skinless, Chicken Breasts, Butterflied, 1 whole Lemon, Juiced, 1 teaspoon Garlic Powder, 3 Tablespoons Olive Oil, Divided, and more.

Yes, Greek Lettuce Wraps falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Lettuce Wraps

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