Greek Style Chicken Lettuce Wraps
|Prep time:||15 minutes|
|Cook time:||12-15 minutes|
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|Nugget Quick & Easy Recipe|
These are light and healthy but packed with flavor. The chicken is poached gently in an aromatic liquid to impart flavor, but no fat.
- 2 Fresh To Market boneless skinless chicken breasts
- 2 ribs celery, rough chopped
- 2 cloves garlic, crushed
- 2 bay leaves
- 1 lemon, zested
- 1 cucumber, deseeded
- 2 roma tomatoes
- 2 tablespoons Kalamata olives, quartered
- 1 tablespoon extra virgin olive oil
- 1, 16 ounce Greek Yogurt
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon italian parsley, chopped
- 1 head butter lettuce, washed and dried
In a high sided saute pan place 8 cups water, the celery, 1 clove garlic, 1/2 of the lemon juiced, just put the half directly in the water after you squeeze it, the 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, 1/2 of the deseeded cucumber, the other 1/2 of the lemon juice, this time juice only, the oregano, and the 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. Dress with the olive oil. The olives impart seasoning, so only season with salt if necessary.
When the chicken reaches an internal temperature of 165 degrees F, this will take 12 to 15 minutes, remove them from the water and allow them to rest for 5 minutes. Slice them 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.