Grilled Chicken Lettuce Wraps With Lemon Green Olive Tapenade Recipes

GRILLED CHICKEN LETTUCE WRAPS

Steps:

• Preheat a grill to medium-high heat.
• Brush the chicken breasts with olive oil, and season with salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes, until golden and brown. Flip the chicken and continue cooking for 3 to 4 minutes on the other side.
• While the chicken is cooking, add the mango peach jam, soy sauce, lime juice, ginger, and jalapeno in a saucepan. Place the saucepan directly on the grill grates and let the glaze simmer 3 minutes so the flavors can marry together.
• Brush the glaze on the chicken breasts during their last minute of cooking. Remove the chicken to a cutting board when done and brush again with glaze.
• Shred the chicken with a fork, or dice with a knife.
• Place the chicken in lettuce cups together on a platter. Sprinkle with green onions. Serve with Smoky Corn Salsa.
• Preheat a grill to medium heat.
• Rub the corn with canola oil, and season with salt and pepper. Grill or broil the corn ears for 7 minutes or until the ears are lightly browned. Remove corn from the grill and cool.
• With your knife, slice the corn kernels from the cob and add to a bowl.
• Add the tomatoes, onion, cilantro, jalapeno pepper, garlic, and lime juice and toss well. Season the salsa with salt and pepper, to taste.

GRILLED LEMON CHICKEN WRAP WITH CHILLI MAYONNAISE

Steps:

• You will need flat metal skewers, or if using wooden skewers then soak them in water for atleast 20 minutes to stop them from burning.
• Cut each breast lengthwise into 3 strips.
• Combine garlic, cinnamon, allspice, pepper, oil, lemon juice and yoghurt in a bowl.
• Add in the chicken strips and toss to coat evenly.
• Cover and refrigerate for 30 minutes (you may marinate the chicken for upto 3 hours in advance).
• Pre-heat indoor grill to medium-hot, or for outdoor grills, medium-hot coals.
• Thread 2-3 chicken strips onto each skewer.
• Grill turning every 2 minutes and basting with any remaining marinade until cooked through, for about 10 minutes.
• Warm the breads through for about 30 seconds on each side.
• To make the chilli mayonnaise, whisk chilli, coirander and lime juice into mayonnaise.
• Split open and separate each warmed pita into 2 halves.
• Slide the chicken pieces on each pita halves and top with lettuce, tomatoes and radishes and spoon over the chilli mayo.
• Add salt and pepper, roll up and serve hot.

HONEY LEMON CHICKEN LETTUCE WRAPS RECIPE - (4.1/5)

Steps:

• 1. In a large skillet over medium-high heat, melt coconut oil. 2. Add garlic and cook until aromatic, about 30-45 seconds. 3. Add diced chicken and soy sauce to the pan, saute just until chicken is barely pink. 4. Add lemon zest and honey, turn heat to medium and cook just until honey is caramelized. 5. Toss in poppyseeds. 6. Serve in lettuce leaves (with rice, if desired). Top with julienned carrots, a fresh squeeze of lemon juice and microgreens as garnish.

CHICKEN WITH OLIVE TAPENADE

Steps:

• Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Blend olives with 1 tablespoon reserved artichoke liquid in a food processor until paste forms. Place 1 cutlet in center of 1 half of each piece of foil; top each with 1/4 of olive paste. Toss all potatoes with 1/4 cup reserved artichoke liquid, rosemary and 1/2 teaspoon salt; divide potatoes evenly among packets, placing them to side of chicken. Combine artichokes, zucchini, onion and remaining 1/2 teaspoon salt; divide evenly among packets, placing them to other side of chicken. Combine wine and broth in a bowl. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 2 tablespoons broth-wine mixture into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes. Carefully cut foil to open; serve.