Recipe courtesy of Renee Pokorny

Grilled Chicken Lettuce Wraps with Lemon-Green Olive Tapenade

  • Level: Intermediate
  • Total: 1 hr 50 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 6 servings
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Ingredients

Chicken/Marinade:

1/3 cup olive oil

2 lemons, zested and juiced

2 tablespoons balsamic vinegar

1 tablespoon minced garlic

1 teaspoon freshly ground black pepper

6 boneless skinless chicken breasts

Tapenade:

1 cup Spanish olives with pimiento, sliced

1/3 cup coarsely chopped cilantro, packed

1/3 cup extra virgin olive oil

1 tablespoon lemon zest

2 teaspoon minced garlic

1/2 teaspoon freshly ground black pepper

1 1/2 chipotle peppers in adobo sauce

Grill Rub:

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

Orzo:

2 quarts chicken broth

4 cloves garlic, minced

1 1/4 cups orzo

2 tablespoons olive oil

1/2 cup fresh parsley leaves, chopped

1/4 teaspoon kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

1 head leaf lettuce, washed and dried, for serving

Directions

  1. For the marinade: In a large resealable plastic bag, combine oil, lemon juice, zest, vinegar, garlic and pepper. Add chicken breasts, turning to coat. Marinate in the refrigerator for 1 hour, turning occasionally.
  2. For the tapenade: Combine ingredients in a food processor and pulse until finely chopped. Set aside. Can be made a day ahead.
  3. For the grill rub: Preheat outdoor grill or grill pan to medium heat. Remove chicken from the marinade and discard marinade. Combine the ingredients for the grill rub and season the chicken breasts with the mixture. Grill the chicken for 7 minutes per side or until the juices run clear. Remove from grill and let rest for 5 minutes.
  4. For the orzo: In a large saucepan, add the chicken broth and half the minced garlic. Bring to a boil and stir in the orzo. Cook until al dente, about 8 to 10 minutes. Drain.
  5. Heat a large skillet over medium heat. Add the olive oil and remaining minced garlic. Saute for 30 seconds. Add drained orzo, parsley, salt and pepper. Stir to coat. Remove from heat and keep warm.
  6. To serve, to place lettuce leaves on a serving dish. On another platter, plate orzo. Slice chicken breasts into 1/2-inch strips. Place on top of orzo. Top chicken breast strips with half the tapenade. Place remaining tapenade in a serving dish.
  7. To serve, spoon orzo and chicken strips into a lettuce leaf, top with tapenade, and roll it up burrito style.
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