These Mediterranean chicken lettuce wraps are healthy, refreshing and full of Mediterranean flavors! Crispy romaine lettuce is topped with grilled chicken, artichokes, sun-dried tomatoes and oranges. Greek yogurt dressing is the perfect companion for this easy appetizer!
Season the chicken breast with salt, pepper and the herbs. Pour some olive oil onto a skillet or frying pan and cook on both sides until it’s cooked through.
Cut the artichoke hearts in halves and place them the cut side onto the same skillet/frying pan or grill pan. Add lemon juice to the pan. Cook the artichokes until they are nice and brown.
Meanwhile prepare the yogurt dressing: Combine the yogurt, chopped parsley, olive oil and lemon juice in a bowl and mix with a spoon until combined.
Peel the orange, cut into segments and then into small pieces. Slice the sun-dried tomatoes. Wash and pat dry the lettuce leaves. Cut the spring onion.
Arrange all the ingredients (including grilled and sliced chicken breast and artichokes) inside the leaves and drizzle over the yogurt dressing.
Notes
The cooking time for chicken breast might vary depending on its size and thickness.
Baby romaine lettuce can be substituted with butter lettuce.
Turn these wraps into a quick salad and pour the dressing over instead of topping the leaves individually!
The amount of dressing is enough for 16 small lettuce wraps (when spooning it over). However, if you want to use it as a dip, I suggest doubling the amounts.
* Percent Daily Values are based on a 2000 calorie diet.
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