Nut-Free Mediterranean Lettuce Wrap
Looking for a fresh, wholesome, and nut-free spin on Mediterranean cuisine? These Nut-Free Mediterranean Lettuce Wraps deliver vibrant flavors in every bite! Crisp romaine lettuce leaves serve as the perfect low-carb base, cradling tender, golden chicken marinated in a zesty blend of olive oil, lemon juice, garlic, and earthy spices like cumin and paprika. A refreshing salad of cucumber, cherry tomatoes, red onion, and crumbled feta cheese adds color and tang, while a sprinkle of oregano and splash of red wine vinegar make the whole dish irresistibly aromatic. Quick to prepare in just 30 minutes, this healthy and gluten-free recipe is an ideal choice for a light lunch, snack, or appetizer that’s both satisfying and packed with Mediterranean flair.
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Recipe Information
Ingredients
- 8 leaves Romaine lettuce hearts
- 1 piece Boneless skinless chicken breast
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 cup Cucumber, diced
- 0.5 cup Cherry tomatoes, halved
- 0.25 cup Red onion, finely chopped
- 0.25 cup Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Red wine vinegar
- 0.5 teaspoon Dried oregano
Instructions
Begin by preparing the chicken marinade. In a small bowl, combine olive oil, lemon juice, minced garlic, ground cumin, paprika, salt, and black pepper. Mix well to form a marinade.
Place the chicken breast on a cutting board and slice it into thin strips.
Add the chicken strips to the marinade, making sure each piece is coated evenly. Let it marinate for at least 15 minutes.
In the meantime, prepare the salad mixture. In a bowl, combine diced cucumber, cherry tomatoes, red onion, feta cheese, and fresh parsley. Add red wine vinegar and dried oregano, and toss gently to mix.
After the chicken has marinated, heat a non-stick skillet over medium heat.
Add the marinated chicken strips to the skillet and cook for 5-7 minutes, turning occasionally, until the chicken is thoroughly cooked and golden brown.
Remove the chicken from the skillet and allow it to rest for a couple of minutes.
To assemble the lettuce wraps, place a spoonful of the salad mixture in the center of each romaine lettuce leaf.
Top the salad with a few pieces of cooked chicken.
Serve immediately as a refreshing appetizer or light meal.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1955 mg | 85% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.1 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1113 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
