with Tomato & Parmesan
We love a lettuce wrap! The crisp romaine crunch, the perfectly cradled filling, and that satisfied-but-not-stuffed feeling afterward–what a perfect lunch idea. This version features traditional Greek salad ingredients like tomato and bell pepper tossed with tender, fully cooked chicken in a creamy, herby Greek vinaigrette and showered with Parm. It’s ready in just 10 minutes—just make sure to keep napkins handy until you master your lettuce wrap-eating technique!
Allergens
Utensils
Tags
Fully Cooked Chicken Breasts
8.6 ounce
Tomato
1 unit
Long Green Pepper
1 unit
Baby Lettuce
1 unit
Greek Vinaigrette
1.5 ounce
Mayonnaise
2 tablespoon
Garlic Powder
1 teaspoon
Parmesan Cheese
3 tablespoon
Olive Oil
1 teaspoon
Salt
Pepper
• Wash and dry produce.
• Pat chicken dry with paper towels; dice into ½-inch pieces. Dice tomato into ½-inch pieces. Core, deseed, and dice green pepper into ¼-inch pieces. Trim and discard root end from lettuce; separate leaves.
• In a large bowl, combine vinaigrette, mayonnaise, garlic powder, and a drizzle of olive oil (large drizzle for 4 servings). Season with salt and pepper.
• Add chicken, tomato, and green pepper to bowl with dressing; toss to coat. Taste and season with salt and pepper.
• Divide lettuce leaves between plates and fill with chicken salad. Sprinkle with Parmesan and serve.
490
kcal
Calories
33
g
Fat
7
g
Saturated Fat
14
g
Carbohydrate
8
g
Sugar
4
g
Dietary Fiber
34
g
Protein
120
mg
Cholesterol
1110
mg
Sodium
