Gluten-Free Greek Lettuce Wrap

Ingredients

Shop links on this page are for dried oregano, Kalamata olives, sliced. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1 1/2 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano Shop
• 2 cloves garlic, minced
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 cup plain Greek yogurt
• 1/2 English cucumber, grated and squeezed dry, plus 1/2 diced
• 1 tbsp chopped fresh dill
• 2 heads butter lettuce, leaves separated
• 1 cup cherry tomatoes, quartered
• 1/4 red onion, thinly sliced
• 1/3 cup Kalamata olives, sliced Shop
• 1/2 cup crumbled feta

Instructions

1. 1 Whisk the olive oil, lemon juice, oregano, half the garlic, salt and pepper. Toss with the chicken and marinate for 30 minutes, or up to 8 hours in the fridge.
2. 2 Stir the yogurt, grated cucumber, dill, the remaining garlic and a pinch of salt into a tzatziki. Chill until serving.
3. 3 Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, until charred in spots and the thickest part reaches 165°F (74°C). Rest for 5 minutes, then slice.
4. 4 Fill each lettuce leaf with chicken, diced cucumber, tomatoes, red onion, olives and feta.
5. 5 Spoon tzatziki over the top and serve right away.

Tips & Notes

• Squeeze the grated cucumber hard in a towel before mixing the tzatziki. Otherwise the sauce turns watery as it sits.
• Use boneless chicken thighs for the lettuce wraps. They stay juicy on a hot pan, while breasts dry out quickly.
• Double up the butter lettuce leaves so the wraps hold the filling without tearing.

Common questions