Mediterranean Chicken Lettuce Wrap Tacos Recipes

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MEDITERRANEAN CHICKEN LETTUCE WRAPS



Mediterranean Chicken Lettuce Wraps image

These Mediterranean chicken lettuce wraps are healthy, refreshing and full of Mediterranean flavors! Crispy romaine lettuce is topped with grilled chicken, artichokes, sun-dried tomatoes and oranges. Greek yogurt dressing is the perfect companion for this easy appetizer!

Provided by Julia

Categories     Appetizer     Dinner     Lunch

Time 30m

Number Of Ingredients 15

1 Large Chicken Breast
Salt & Black Pepper ( to taste)
1 tsp Dried Rosemary
1 tsp Dried Oregano
1-2 tbsp Extra Virgin Olive Oil
1 Medium Lemon
5 tbsp Greek Yogurt
¼ cup Fresh Flat Leaf Parsley (, chopped )
3 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice (, freshly Squeezed )
1 Large Orange
5-6 Sun-Dried Tomatoes (, drained)
3 Baby Romaine Lettuce Heads
8 Artichoke Hearts (, drained)
1 Spring Onion

Steps:

  • Season the chicken breast with salt, pepper and the herbs. Pour some olive oil onto a skillet or frying pan and cook on both sides until it's cooked through.
  • Cut the artichoke hearts in halves and place them the cut side onto the same skillet/frying pan or grill pan. Add lemon juice to the pan. Cook the artichokes until they are nice and brown.
  • Meanwhile prepare the yogurt dressing: Combine the yogurt, chopped parsley, olive oil and lemon juice in a bowl and mix with a spoon until combined.
  • Peel the orange, cut into segments and then into small pieces. Slice the sun-dried tomatoes. Wash and pat dry the lettuce leaves. Cut the spring onion.
  • Arrange all the ingredients (including grilled and sliced chicken breast and artichokes) inside the leaves and drizzle over the yogurt dressing.

Nutrition Facts : Calories 82 kcal, Carbohydrate 3 g, Protein 4 g, Fat 5 g, Cholesterol 9 mg, Sodium 102 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MEDITERRANEAN CHICKEN LETTUCE WRAP TACOS



Mediterranean Chicken Lettuce Wrap Tacos image

With only 350 calories, this recipe from The Cheesecake Factory's new SkinnyLicious Menu makes a light and healthy lunch option.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 14

12 ounces boneless skinless chicken breasts, cut into 4-inch-long, 1-inch-thick strips
2 teaspoons Mediterranean Spice
1/4 cup Balsamic Vinaigrette for Mediterranean Chicken Lettuce Wrap Tacos
4 romaine lettuce leaves, shredded
1 tablespoon thinly sliced red onion
1/4 cup Red-Wine Vinaigrette for Mediterranean Chicken Lettuce Wrap Tacos
1/4 cup Tzatziki
12 butter lettuce leaves
4 Roma tomatoes, chopped
1 1/2 ounces crumbled feta cheese
12 kalamata olives, pitted and chopped
1 teaspoon chopped parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

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.

MEDITERRANEAN CHICKEN LETTUCE WRAPS RECIPE - (4.3/5)



Mediterranean Chicken Lettuce Wraps Recipe - (4.3/5) image

Provided by jeaninemg

Number Of Ingredients 14

12 ounces chicken breasts, boneless skinless, cut into 4-inch-long, 1-inch-thick strips
2 teaspoons Mediterranean Spice
1/4 cup balsamic vinaigrette
4 romaine lettuce leaves, shredded
1 tablespoon red onion, thinly sliced
1/4 cup red wine vinaigrette
1/4 cup tzatziki, divided
12 butter lettuce leaves
4 Roma tomatoes, chopped
1 1/2 ounces feta cheese, crumbled
12 kalamata olives, pitted and chopped
1 teaspoon parsley, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

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.

LETTUCE WRAP TACOS



Lettuce Wrap Tacos image

I sort of made this by accident, trying to recreate something else. My skeptical wife was amazed and added it to the menu rotation! Add other toppings as you like. I think sun-dried tomatoes are also good with this.

Provided by Studboy

Categories     Main Dish Recipes     Taco Recipes

Time 42m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, chopped
1 (16 ounce) garbanzo beans, drained and rinsed
1 tablespoon taco seasoning mix
½ teaspoon ground cumin
¾ cup chicken broth
salt and ground black pepper to taste
1 head iceberg lettuce, halved
1 avocado, sliced
1 tomato, chopped
1 (3 ounce) can sliced black olives

Steps:

  • Heat olive oil in a large skillet. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
  • Stir garbanzo beans, taco seasoning, and cumin into the skillet. Pour in chicken broth and cover. Bring to a boil; reduce heat to low and simmer until soft, about 10 minutes. Mash mixture with potato masher. Season with salt and pepper.
  • Pull lettuce "cups" out of the center of each half. Fill with garbanzo bean mixture. Top with avocado, tomato, and olives.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 40.2 g, Cholesterol 0.9 mg, Fat 18.1 g, Fiber 11.3 g, Protein 8.8 g, SaturatedFat 2.5 g, Sodium 927.4 mg, Sugar 5 g

CHINESE CHICKEN LETTUCE WRAPS OR "CHINESE TACOS"



Chinese Chicken Lettuce Wraps or

This is my favorite appetizer to get at chinese restaurants. Although this is a different version than I have had before, it is sure to be as good as the rest. This recipe comes from the Jasmine China Bistro in Salt Lake City, Utah.

Provided by Lubie

Categories     Chicken Breast

Time 50m

Yield 6 lettuce wraps

Number Of Ingredients 14

2 pieces chicken breasts
2 ounces bamboo shoots
2 ounces water chestnuts
2 pieces black mushrooms
6 leaves lettuce
2 ounces peanuts (or pine nuts)
rice noodles (optional-but preferred!!) (optional)
2 tablespoons vegetable oil
1/2 teaspoon minced garlic
2 tablespoons soy sauce
1/2 teaspoon sugar
1 dash white pepper
1/2 teaspoon sesame oil
5 ounces hoisin sauce

Steps:

  • Preparation: Mince chicken breast meat.
  • Chop bamboo shoots, water chestnuts, and black mushrooms into small pieces, then boil in hot water for one minute.
  • Wash lettuce thoroughly, tear into round leaves and set on small plates.
  • (The piece of lettuce should look like a bowl.) Mince peanuts.
  • Cooking: Deep fry the rice noodles and set in the center of lettuce.
  • Heat one tsp.vegetable oil in a pan, stir-fry minced garlic first.
  • Add the chicken meat and cook over medium heat until almost dry.
  • Next add bamboo shoots, water chestnuts and black mushrooms, stir-fry with soy sauce and sugar for one minute before adding a dash of white pepper and sesame oil.
  • Remove from the stove and pour mixture over the fried rice noodles.
  • Sprinkle the minced peanuts over chicken dish (or substitution of pine nuts) Scoop two spoonfuls of the chicken mixture into one lettuce cup.
  • Drizzle with hoisin sauce.
  • Eat and enjoy!

TACO LETTUCE WRAPS



Taco Lettuce Wraps image

Easy taco lettuce wraps.

Provided by Kristina72913

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 6

Number Of Ingredients 6

1 pound ground turkey
1 (16 ounce) package frozen corn
1 (15 ounce) can black beans
1 (14.5 ounce) can diced tomatoes
1 (1 ounce) package taco seasoning mix
romaine leaves, rinsed and dried

Steps:

  • Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
  • Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.

Nutrition Facts : Calories 274.6 calories, Carbohydrate 33.4 g, Cholesterol 55.8 mg, Fat 6.5 g, Fiber 7.7 g, Protein 22.3 g, SaturatedFat 1.6 g, Sodium 769.7 mg, Sugar 5.2 g

CHICKEN TACO LETTUCE CUPS RECIPE BY TASTY



Chicken Taco Lettuce Cups Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, black peppercorn, medium white onion, garlic, bay leaves, water, oil, ground cumin, paprika, chili powder, dried oregano, chicken broth, romaine lettuce, shredded mexican cheese blend, tomato

Provided by Joey Firoben

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 16

2 boneless, skinless chicken breasts
2 teaspoons salt
2 teaspoons black peppercorn
½ medium white onion, halved
6 cloves garlic, divided, 4 whole and 2 minced
2 bay leaves
6 cups water
2 tablespoons oil
2 teaspoons ground cumin
1 ½ teaspoons paprika
1 teaspoon chili powder
1 teaspoon dried oregano
¾ cup chicken broth
4 large leaves romaine lettuce
½ cup shredded mexican cheese blend
1 tomato, diced

Steps:

  • Place the chicken breasts, salt, peppercorns, onion, whole garlic cloves, bay leaves, and water in a large pot.
  • Cover the pot and bring to a simmer over medium heat.
  • Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
  • Transfer the chicken to a cutting board and reserve at least ¾ cup (180 ml) of the cooking liquid to use as broth. Using 2 forks, pull the chicken apart until shredded.
  • In a large nonstick pan, heat the oil over medium heat until shimmering.
  • Add the minced garlic, cumin, paprika, chili powder, and oregano. Sauté until the oil is bubbling and very fragrant, about 2 minutes.
  • Add the chicken broth and stir until the liquid has reduced and thickened slightly, about 7 minutes.
  • Add the shredded chicken and mix until everything is well incorporated.
  • Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
  • Top with shredded cheese and diced tomatoes
  • Enjoy!

Nutrition Facts : Calories 416 calories, Carbohydrate 18 grams, Fat 25 grams, Fiber 1 gram, Protein 27 grams, Sugar 4 grams

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