Ingredients
4 butter lettuce leaves
1 lb (450g) boneless skinless chicken breast, diced
1/4 cup low-fat Greek yogurt (60g)
1 tbsp olive oil
2 tbsp fresh lemon juice (1 lemon)
1 small cucumber, diced
1/2 cup cherry tomatoes, halved
2 tbsp finely chopped fresh mint
1 tbsp finely chopped fresh oregano
2 cloves garlic, minced
1 small red onion, finely chopped
Salt and black pepper to taste
Optional: crumbled feta cheese or chopped parsley
Instructions
In a bowl, combine olive oil, lemon juice, garlic, oregano, mint, salt, and pepper for the marinade.
Add diced chicken to the marinade, toss to coat, and let sit for 15 minutes while preparing other ingredients.
Heat a skillet over medium heat. Sauté marinated chicken until fully cooked (8-10 minutes). Remove from heat.
In a bowl, mix Greek yogurt with 1 tbsp of the marinade to create the herb sauce.
In each butter lettuce cup, layer sautéed chicken, diced cucumber, cherry tomatoes, red onion, and a spoonful of yogurt sauce. Garnish and serve.
Notes
For a vegetarian option, substitute chicken with grilled tofu.
Store cooked chicken and sauce separately for up to 3 days; assemble just before serving.
Optional additions: bell peppers, avocado, or red bell pepper for extra crunch and color.
- Prep Time: 15
- Cook Time: 15
- Category: Low Calorie Meals
- Method: Sauté
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 wrap
- Calories: 240
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 45mg