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Sunday Suppers with Lunchbox Love – Greek Goddess Chicken Lettuce Wraps

This recipe should SPRING, which is TOMORROW might I add?!?! When my kids can assemble their dinner, they’re much more likely to eat it! I’m excited for the pistachio addition!
Greek-Goddess-Chicken-Lettuce-Wraps-7

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Ingredients

  • 4 tablespoons olive oil
  • 1 pound boneless, skinless chicken, cut into strips
  • 2 cloves garlic, minced or grated
  • 1 tablespoon smoked paprika
  • 1/4 cup fresh oregano, chopped
  • 1 lemon, sliced
  • kosher salt and pepper
  • 2 potatoes, cut into matchsticks
  • 4 warmed pitas (optional)
  • 1 head butter lettuce
  • 2 Persian cucumbers, cut into matchsticks
  • 1 avocado, sliced
  • 1/3 cup kalamata olives, pitted
  • feta cheese, pickled red onion and microgreens, for serving

Pistachio Basil Goddess Sauce

  • 1/2 cup roasted pistachios
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • 1 cup fresh basil
  • 1 jalapeno, halved (seed if desired)
  • kosher salt

Instructions

  1. In a large ziplock back, combine 2 tablespoons olive oil, the chicken, garlic, smoked paprika, oregano, lemon and a large pinch of both salt and pepper. Marinate in the fridge for 30 minutes or up to overnight.

    Preheat the oven to 425 degrees F.

    Dump the chicken out into a 9×13 inch baking dish. Transfer to the oven and roast for 20-25 minutes or until the chicken is cooked through.

    During the same time, toss together the remaining 2 tablespoons olive oil, potatoes and a pinch each of salt and pepper. Transfer the potatoes to the oven and bake for 20-30 minutes, tossing halfway through cooking until golden crisp.

    To assemble, layer the lettuce inside a warm pita. Add the fries and chicken. Top with cucumber, avocado, olives, feta, onion, and greens. Serve drizzled generously with Goddess Sauce (below).

Pistachio Basil Goddess Sauce

  1. Combine all ingredients in a blender and add 1/4 cup water. Blend until combined, adding water if needed to thin. Taste and adjust salt as needed.

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