Greek Lettuce Wraps

Start by marinating your chicken in the lemon juice, garlic powder, and 1 tablespoon olive oil. Coat everything, and set aside.

Next, make the Greek vegetable mix. Combine the feta cheese, tomatoes, red onion, green bell pepper, cucumber, capers, olives, remaining 2 tablespoons of the olive oil, and a pinch of salt and pepper. Mix well, and place in a bowl in the refrigerator.

Cook your pasta in boiling, salted, water for about 4 minutes. Drain, and set aside in a bowl. During that time, core the head of lettuce by taking a knife at the base, moving in about two inches, and work around in a circle to remove the core. Soak in very cold water for about 5 minutes. Drain well, and carefully begin to remove the shells, or cups if you will.

Grill your chicken for about 7 minutes per side, or well, you know, cook it the way you grill your chicken. Sear them on high heat, rotate after a few minutes, flip, reduce the heat, and cook for about another 5-7 minutes on the other side. Just keep in mind the thickness of how you butterflied the chicken breast.

You are now golden and ready to serve. I go family style on this dish. Vegetable mix in a large bowl, pasta in another, sliced chicken breasts, and lettuce cups in another bowl.

To plate, grab a lettuce cup, place a bit of pasta in the base, top with some of the great vegetables, and place a few pieces of diced chicken. Fold, and get your game on. As my wife said, and as I watch her eat this as a snack again tonight (must be good), “Wow, that was the best.”

Lettuce wraps are nothing but amazing. A palette for any artist.