Chicken Lettuce Wraps w. Green Tzatziki
2016-05-01 17:54:12
Serves 4
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
- 4 boneless, skinless chicken breasts
- 2 lemons, juice
- 3 garlic cloves, minced
- 2/3 cup olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 seedless cucumber, shredded
- 1 cup greek yogurt
- 1/2 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 large romaine hearts, leaves separated
- Pepperoncinis, diced
- 2 Roma tomatoes, diced
Instructions
- In a small bowl, combine half the lemon juice with 2 minced garlic cloves, 1/3 cup olive oil, paprika, smoked paprika, oregano, coriander, and 1/2 teaspoon cumin. Season the chicken with salt and pepper and transfer to a ziplock bag along with the marinade. Let sit for at least 15 minutes. Place the shredded cucumber in a colander with a pinch of salt and let rest, 10 minutes. Press out the excess liquid. (Make sure you don't skip this step or your Tzatziki sauce will be too watery). In a food processor, puree together the cucumber, yogurt, remaining lemon juice, 1 minced garlic clove, 1/2 teaspoon cumin, parsley, and dill. Season with salt and pepper and transfer to a bowl. Heat a large pan over medium high heat. Shake excess marinade off the chicken and place in the pan, cooking until no longer pink in the middle, 10 minutes a side. Allow the chicken to rest for 10 minutes before slicing into 1 inch slices. Place a few slices of chicken on top of each romaine leaf. Top with the Tzatziki sauce, pepperoncinis, and tomatoes for garnish!
Adapted from Rachael Ray
Adapted from Rachael Ray
SALT & PREPPY https://www.saltandpreppy.com/
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