Chicken Lettuce Wraps Mediterranean Style Food

CHICKEN LETTUCE WRAPS RECIPE (MEDITERRANEAN-STYLE, MEAL PREP OPTION)

Steps:

• Wash the lettuce leaves and let them dry.
• Cut the chicken in bite-sized pieces and add it to a non-stick pan with some olive oil. Cook at medium-high and add mint, crushed red pepper, rosemary, coriander and garlic. Cook for 10-15 minutes, stirring from time to time to get it done and golden-brown.
• Cut the zucchini length-wise or in circles and cook it in a non-stick pan with some olive oil. Turn after 3-4 minutes until zucchini and cook until done. (slicing length-wise would make cooking easier) Alternatively, you can also grill the zucchini.
• For the salad toss cucumber, avocado, onion and tomato with a little bit of olive oil and salt.
• Make the hummus and the garlic sauce - simply blend the ingredients for each using a highspeed or immersion blender.
• Arrange the lettuce wraps: Add a tbsp hummus, some chicken, some salad, zucchini and top with the garlic sauce. Enjoy immediately!

MEDITERRANEAN CHICKEN LETTUCE WRAP TACOS

Steps:

• Preheat a grill pan over high heat. Season chicken with 1 teaspoon Mediterranean spice and place on grill. Cook, basting with balsamic vinaigrette and turning once, until cooked through, about 2 minutes per side. Season chicken with remaining teaspoon Mediterranean spice and remove from grill; set aside.
• Place shredded romaine lettuce and red onions in a medium bowl; drizzle with red-wine vinaigrette and toss to combine. Divide mixture evenly among butter lettuce leaves and drizzle each with 1 teaspoon tzatziki.
• Top each taco with 1 piece of chicken and garnish with chopped tomatoes, feta cheese, and olives. Season with parsley, basil, and oregano; serve.

CHICKEN LETTUCE WRAPS (MEDITERRANEAN STYLE)

Steps:

• Prepare the lettuce: Pick the leaves that are about the same size, rinse them and let them drain very well.
• Make the everything bagel seasoning: Transfer all the ingredients to a bowl and mix to combine.
• Make the filling: Heat a large saucepan over high heat. Add the olive oil and the chicken and let it brown well without stirring (about 5 minutes). Then stir and cook for another 3-4 minutes or until all the juices are evaporated.
• Reduce heat to medium/high and add the salt, the pepper, the oregano, the everything bagel seasoning and the bell pepper. Cook for 3-4 minutes more or until the chicken is cooked through.Add the tomato paste and stir to combine. Add the tomatoes and the green onions and cook for 1 more minute until warmed through (you want the tomatoes fresh and not cooked). Remove from the heat and set aside .
• Prepare the Greek yogurt sauce: Transfer all of the ingredients in a bowl and mix to combine. Taste and adjust the salt , the garlic and the lemon juice to your liking.
• Make the chicken lettuce wraps: Spread some yogurt sauce on each wrap and top with a couple tablespoons of the chicken filling. Finish with a sprinkle of everything bagel seasoning and some chopped green onions or chives. Serve immediately.

ALMOST-FAMOUS CHICKEN LETTUCE WRAPS

Steps:

• Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
• Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
• Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute. Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping. Photograph by Andrew Mccaul

MEDITERRANEAN CHICKEN LETTUCE WRAPS RECIPE - (4.3/5)

Steps:

• Preheat a grill pan over high heat. Season chicken with 1 teaspoon Mediterranean spice and place on grill. Cook, basting with balsamic vinaigrette and turning once, until cooked through, about 2 minutes per side. Season chicken with remaining teaspoon Mediterranean spice and remove from grill; set aside. Place shredded romaine lettuce and red onions in a medium bowl; drizzle with red-wine vinaigrette and toss to combine. Divide mixture evenly among butter lettuce leaves and drizzle each with 1 teaspoon tzatziki. Top each lettuce leaf with 1 piece of chicken and garnish with chopped tomatoes, feta cheese, and olives. Season with parsley, basil, and oregano; serve.

CHICKEN LETTUCE WRAPS

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside., In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture. , Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.