Greek Chicken Salad Lettuce Wraps
with Tomato & Parmesan
- Eggs
- Milk
We love a lettuce wrap! The crisp romaine crunch, the perfectly cradled filling, and that satisfied-but-not-stuffed feeling afterward–what a perfect lunch idea. This version features traditional Greek salad ingredients like tomato and bell pepper tossed with tender, fully cooked chicken in a creamy, herby Greek vinaigrette and showered with Parm. It’s ready in just 10 minutes—just make sure to keep napkins handy until you master your lettuce wrap-eating technique!
Ingredients
8.6 ounce
Fully Cooked Chicken Breasts
1 unit
Tomato
1 unit
Long Green Pepper
1 unit
Baby Lettuce
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Garlic Powder
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce.
• Pat chicken dry with paper towels; dice into ½-inch pieces. Dice tomato into ½-inch pieces. Core, deseed, and dice green pepper into ¼-inch pieces. Trim and discard root end from lettuce; separate leaves.
• In a large bowl, combine vinaigrette, mayonnaise, garlic powder, and a drizzle of olive oil (large drizzle for 4 servings). Season with salt and pepper.
• Add chicken, tomato, and green pepper to bowl with dressing; toss to coat. Taste and season with salt and pepper.
• Divide lettuce leaves between plates and fill with chicken salad. Sprinkle with Parmesan and serve.
