Mediterranean Chicken Lettuce Wrap Tacos
Ingredients:
Chicken
- 12 oz Boneless Skinless Chicken Breasts cut into 4-inch x 1-inch long strips
- 2 tsp Italian Seasoning
- .25 c Balsamic Vinaigrette
Red Wine Vinaigrette
- 2 tbsp Red Wine Vinegar
- 2 tbsp Olive Oil
- .125 tsp Dried Oregano
Tzatziki
- .5 Cucumbers shredded or grated
- .25 c Greek Yogurt
- 1 tsp Fresh Mint chopped
- 1.5 tsp Fresh Dill chopped
- 1 tsp Lemon Juice
- .125 tsp Garlic Powder
- .125 tsp Sea Salt a pinch
Filling
- .25 head Romaine Lettuce shredded
- .25 c Red Onions thinly sliced
- 1 head Butter Lettuce leaves picked off
- 4 Tomatoes Roma, chopped
- 1.5 oz Feta Cheese crumbled
- .25 c Kalamata Olives pitted and chopped
- 1 tsp Fresh Parsley chopped
Instructions:
- Preheat a grill pan over high heat. Season chicken with Italian seasoning and place on grill. Cook, basting with balsamic vinaigrette and turning once, until cooked through, about 2 minutes per side. Rremove from grill; set aside.
- Whisk together the red wine vinegar, olive oil, and dried oregano.
- Place shredded romaine lettuce and red onions in a medium bowl; drizzle with red-wine vinaigrette and toss to combine.
- Combine all the tzatziki ingredients together. Divide lettuce & onion mixture evenly amount butter lettuce leaves and drizzle each with about 1 teaspoon or tzatziki.
- Top each taco with 1 piece of chicken and garnish with chopped tomatoes, feta cheese, and olives. Garnish with parsley; serve.
Nutrition
Calories: 324kcal | Carbohydrates: 11g | Protein: 23g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 439mg | Potassium: 894mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5928IU | Vitamin C: 23mg | Calcium: 134mg | Iron: 2mg
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