Name: Grilled Chicken Lettuce Wraps
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1/2 cup chopped artichoke hearts; 1 small red onion, diced small; 1 Roma tomato, diced small; Juice of 1 lemon; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 1/4 cup olive oil; 1 tablespoon minced rosemary; 1/2 teaspoon crushed red pepper flakes; 3 garlic cloves, minced; Zest of 1 lemon; Kosher salt and freshly ground black pepper; 4 chicken cutlets; 10 to 12 butter lettuce leaves; 1/2 cup grated Romano cheese; 1/3 cup balsamic glaze; 1/4 cup prepared pesto; 10 basil leaves, torn

Directions

For the topping: Add the artichoke hearts, red onion, diced tomato, lemon juice, olive oil and a pinch of salt and pepper to a medium bowl. Toss to combine and set aside.
For the filling: In a separate large bowl, mix the olive oil, rosemary, red pepper flakes, garlic, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken and toss to combine and coat the chicken.
Preheat a grill or grill pan over medium heat. When hot, add the chicken to the grill, cook until well marked and golden, 3 to 4 minutes per side. Remove to a cutting board and let rest for 5 minutes. Chop into small pieces and add the chicken pieces to a serving bowl.
Lay out the bowl of chicken, the topping, the lettuce leaves, cheese, balsamic glaze, pesto and basil on a platter or board and have everyone build their own wraps.
To make a wrap, take one of the butter lettuce leaves and fill with some of the grilled chicken. Add a teaspoon of prepared pesto, then spoon some of the tomato and artichoke topping onto the chicken. Drizzle over the balsamic glaze, sprinkle on the Romano cheese and garnish with fresh basil.

Grilled Chicken Lettuce Wraps

Ingredients

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Directions

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