Greek Goddess Chicken Lettuce Wraps.
These fresh and tasty chicken wraps make for a tasty lunch!
Foto: Half Baked HarvestBahan-bahan
- 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
- 1/2 cup roasted pistachios
- 2 tablespoons lemon juice
- 1 clove garlic
- 1 cup fresh basil
- 1 jalapeno, halved (seed if desired)
- kosher salt
Langkah-langkah
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 9x13 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).
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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