Photo: John Autry and Randy Mayor; Styling: Cindy Barr
1 pound ground chicken
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 cup vertically sliced red onion
1/2 cup canned artichoke hearts, drained and coarsely chopped
1/4 cup diced tomato
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
10 pitted green olives, chopped
1/2 cup (about 3 ounces) diced fresh mozzarella cheese
1 tablespoon fresh lemon juice
8 Bibb lettuce leaves
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, pepper, and salt to pan; cook for 3 minutes, stirring to crumble. Stir in onion and next 5 ingredients (through olives); cook for 3 minutes or until chicken is done. Stir in cheese and juice. Spoon 1/4 cup chicken mixture into each lettuce leaf.
This was easy to prepare and really delicious - flavorful and different from most lettuce wrap recipes. I did it without olives because I'm not a fan of olives. Make sure to chop everything up before starting to cook anything, because it cooks fast. I used what was called Boston Lettuce from Kroger for the lettuce cups, and it worked pretty well. Just look for the kind that looks like it will be durable and like you can remove a whole leaf of it at a time.
I read the reviews but still decided to make it. It was tasty. Not the sweet of a usual asian wrap, but light and flavorful,
To make it quicker, pulse all the ingredients --- herbs (parsley and basil b/c I had no fresh oregano), onions, artichokes, tomato, and olives together in a food processor -- I tossed in 1 t of balsamic, but that was my only addition. Add that to the cooked ground chicken and cook another 3 minutes. Stir in the lemon and cheese at the end -- a 7 minute meal.
My family and I really like this one. I was hesitant because of some of the reviews but I found it be flavorful, a great presentation and more importantly the volume of food was great. With some recipes the serving size is so dainty you are still hungry. I did serve it with the orzo and spinach and even the kids ate it all!
This definitely has potential; it just needs a few adjustments. We used ground turkey and capers in lieu of olives. If I had it to make over, I would add Greek seasoning and incorporate kalamata olives and feta over the mozzarella. Also, for leftovers, we mixed the meat with the orzo and spinach side dish, and it was delicious!