Chicken Hummus Lettuce Wraps
- PREP 45min
- COOK 15min
- TOTAL 1hrs
These chicken lettuce wraps are filled with juicy honey-Dijon marinated chicken, creamy hummus, and fresh veggies. We usually make them with our hummus and a simple tahini sauce, but if you’re short on time, store-bought hummus and your favorite salad dressing work just as well.
You Will Need
- Honey Dijon Chicken
2 boneless skinless chicken breasts (6 to 8 ounces each)
1 tablespoon Dijon mustard
1 teaspoon pure honey
2 tablespoons fresh squeezed lemon juice (about half a lemon)
2 garlic cloves, peeled and crushed
¼ teaspoon sea salt
¼ teaspoon crushed red pepper flakes
1 tablespoon canola oil
- Lettuce Wraps
12 sturdy lettuce leaves, iceberg, bibb, butter, Boston and little gem work well
1 cup hummus, see hummus recipe or red pepper hummus
¼ hothouse or seedless cucumber, cut into thin strips
½ red or yellow bell pepper, seeded and cut into thin strips
¼ cup fresh parsley leaves and tender stems
1 ounce feta cheese, crumbled
¼ cup tahini sauce or favorite salad dressing, see tahini sauce recipe
Directions
1Marinate chicken: Whisk mustard, honey, lemon juice, garlic cloves, salt, and red pepper flakes in a small dish that will fit both chicken breasts. Add the chicken and toss to coat. Marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
2Cook chicken: Heat oil in a medium stainless steel skillet with a lid over medium heat until the oil looks shimmery. Lay the chicken breasts into the hot skillet and cook until they are golden brown on one side, 3-5 minutes. Since the marinade contains mustard and honey, the chicken will darken quickly.
3Flip them over and cover the skillet with a lid. Turn the heat to low and cook until an instant-read thermometer inserted into the thickest part of the breast reads 165°F, about 15 minutes. Transfer the chicken to a cutting board and allow it to rest for 5 minutes before slicing it diagonally into ½-inch strips.
4Make lettuce wraps: Divide the hummus, sliced vegetables, parsley, and feta cheese between the lettuce leaves. Add a slice or two of chicken, then top with tahini sauce or dressing.
Adam and Joanne's Tips
- Quick method: Use leftover shredded chicken or rotisserie chicken for the chicken.
- The nutritional information provided are estimates.