Greek Chicken Lettuce Wraps
with cucumber, feta, and roma tomato
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Tree Nuts
Chef
Patrick Le Beau
In Your Box (serves 2)
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½ oz. Pine Nuts
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1 oz. Feta Cheese
- 13 oz. Boneless Skinless Chicken Breasts
- 2 Roma Tomato
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2 oz. Sour Cream
- 1 Persian Cucumber
- 2 tsp. Chimichurri Seasoning
- 1 Head of Butter Lettuce
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories408
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Carbohydrates14g
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Fat21g
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Protein46g
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Sodium1494mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 prep
cut tomato into 4 pedals lengthwise and then into ¼ inch pieces cut cucumber in ½ lengthwise and slice into half moons ¼ inch thick dice chicken ½ inch pieces, if not using pre diced separate lettuce leaves
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2 sauce and vegetables
combine cucumber and tomatoes and season with a pinch of salt combine sour cream with ½ of seasoning blend, with a pinch of pepper and salt
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3 toasting pine nuts and cooking chicken
in a medium non stick over medium heat add pine nuts and toast for 2-3 minutes until lightly browned remove from pan, add 2 t olive oil heat to medium high add chicken and sear for 3-4 minutes stir, season with other ½ of seasoning with a pinch of salt cook 2-3 more minutes until 165
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4 plate
plate top with vegetables, feta, pine nuts and sour cream
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