These lettuce wraps combine grilled, seasoned chicken with tomatoes, red onion, and a cucumber-dill tzatziki sauce. Eight large lettuce leaves form the wraps.
Ingredients
- 1 lb. boneless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup Greek yogurt
- ½ cup grated cucumber
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- 1 tablespoon chopped dill
- 8 large lettuce leaves
- ½ cup diced tomatoes
- ¼ cup sliced red onion
Instructions
- Preheat the grill to medium-high heat.
- Rub the chicken with the olive oil, garlic powder, oregano, salt, and black pepper.
- Grill for 6–7 minutes per side. Check the thickest part with a food thermometer and cook until it reaches 165°F (74°C).
- Rest the chicken for 5 minutes, then slice it thinly.
- Mix the Greek yogurt, grated cucumber, lemon juice, minced garlic, and dill in a bowl.
- Arrange the eight lettuce leaves on a platter. Divide the chicken, tomatoes, and red onion among them.
- Spoon the tzatziki over each filled leaf, then fold or roll the lettuce around the filling.
Preparation Notes
Grate the cucumber before starting the grill and press out excess moisture so the tzatziki stays thick. Keep the lettuce leaves whole and dry them after washing so they hold the filling.
Use the five-minute rest before slicing to finish mixing the sauce and arranging the vegetables. Slice the chicken across the breast into pieces narrow enough to fit comfortably inside the leaves.
