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Grilled Chicken Lettuce Wraps with Lemon-Green Olive Tapenade Recipe

Grilled Chicken Lettuce Wraps with Lemon-Green Olive Tapenade Recipe

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Grilled Chicken Lettuce Wraps with Lemon-Green Olive Tapenade

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Ingredients:

Serving

1/3 cup olive oil
2 lemons , zested and juiced
2 tbsp balsamic vinegar
1 tbsp minced garlic
1 tsp freshly ground black pepper
6 boneless skinless chicken breasts
1 cup spanish olives with pimiento, sliced
1/3 cup coarsely chopped cilantro , packed
1/3 cup extra virgin olive oil
1 tbsp lemon zest
2 tsp minced garlic
1/2 tsp freshly ground black pepper
1 1/2 chipotle peppers in adobo sauce
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
2 quarts chicken broth
4 cloves garlic, minced
1 1/4 cups orzo
2 tbsp olive oil
1/2 cup fresh parsley leaves, chopped
1/4 tsp kosher salt , plus more as needed
1/4 tsp freshly ground black pepper , plus more as needed
1 head leaf lettuce, washed and dried , for serving

Directions:

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.
For the tapenade: Combine ingredients in a food processor and pulse until finely chopped. Set aside. Can be made a day ahead.
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.
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.
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.
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.
To serve, spoon orzo and chicken strips into a lettuce leaf, top with tapenade, and roll it up burrito style.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	632.25 Kcal (2647 kJ)
Calories from fat	379.24 Kcal
		% Daily Value*
Total Fat	42.14g	65%
Cholesterol	141.7mg	47%
Sodium	3122.05mg	130%
Potassium	1139.12mg	24%
Total Carbs	13.69g	5%
Sugars	2.48g	10%
Dietary Fiber	3.75g	15%
Protein	49.94g	100%
Vitamin C	42.5mg	71%
Iron	1.4mg	8%
Calcium	74.3mg	7%

Amount Per 100 g
Calories	83.24 Kcal (349 kJ)
Calories from fat	49.93 Kcal
		% Daily Value*
Total Fat	5.55g	65%
Cholesterol	18.66mg	47%
Sodium	411.06mg	130%
Potassium	149.98mg	24%
Total Carbs	1.8g	5%
Sugars	0.33g	10%
Dietary Fiber	0.49g	15%
Protein	6.58g	100%
Vitamin C	5.6mg	71%
Iron	0.2mg	8%
Calcium	9.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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