Making Chicken and Hummus Lettuce Wraps
We are obsessed with these low-carb lettuce wraps. First, we fill lettuce leaves with hummus, veggies, feta cheese, and honey-dijon marinated chicken breast. Then, to top it all off, we drizzle over some dairy-free tahini sauce. For extra flavor, we marinate the chicken in a mixture of Dijon mustard, honey, and garlic, and then cook them on the stove. Don’t miss our tips below for cooking juicy skinless chicken breasts! To take these lettuce wraps up a notch, we use homemade hummus (a must-try) and marinate the chicken. Making a batch of homemade hummus is pretty simple, so if you are interested, please look at our recipe and step-by-step video showing how to make it. The chicken is easy to make, too. We marinate the chicken in a mixture of Dijon mustard, honey, and garlic for extra flavor. The chicken only needs 30 minutes in the marinade, but it can stay there longer if you would like. We use our favorite method for cooking chicken breasts in this recipe. We sear one side of the chicken, flip it, turn down the heat, and cover the pan until it is cooked in the middle. This method guarantees juicy chicken breasts. Please watch our video showing how to cook juicy chicken breasts to see us do it. We also use the same cooking method when making our recipe for lemon chicken with a cucumber and feta salad. When your chicken is ready, slice it into strips and build your lettuce wraps. We love using butter lettuce for lettuce wraps — the leaves are a perfect size and are so tender. Iceberg, Bibb, Boston, and little gem work, too. Cabbage leaves are also a great option! Add a dollop of hummus, your favorite veggies, feta cheese, a drizzle of our dreamy tahini sauce, or your favorite salad dressing, and you are ready to enjoy! We hope you add these simple lettuce wraps to your dinner rotation soon. You will love them. We sure do! If you loved our lettuce wraps, take a look at these light and healthy meals:
Baked Salmon with Lemon and Dill Fresh and Easy Avocado Pasta Fresh Chickpea Salad with Lemon and Dill Honey Sriracha Beef Lettuce Wraps Easy Chicken Salad with Herbs
1 tablespoon Dijon mustard 1 teaspoon pure honey 2 tablespoons fresh squeezed lemon juice (about half a lemon) 2 garlic cloves, peeled and crushed 1/4 teaspoon sea salt 1/4 teaspoon crushed red pepper flakes 1 tablespoon canola oil 1 cup hummus, see our homemade hummus recipe 1/4 hothouse or seedless cucumber, cut into thin strips 1/2 red or yellow bell pepper, seeded and cut into thin strips 1/4 cup fresh parsley leaves and tender stems 1 ounce feta cheese, crumbled 1/4 cup tahini sauce or favorite salad dressing, see our tahini sauce recipe 2To cook the chicken, heat oil in a medium stainless steel skillet with a lid over medium heat until the oil looks shimmery. Carefully lay chicken breasts into the hot skillet. Cook until the chicken is golden brown on one side, 3 to 5 minutes. Since there are mustard and honey in the marinade, the chicken will darken quickly. 3Carefully flip the chicken breasts and cover them with a lid. Turn the heat to low and cook until an instant-read thermometer reads 165° Fahrenheit when inserted into the thickest part of the breast, about 15 minutes. Transfer the chicken to a cutting board and allow it to rest for 5 minutes before slicing it on a diagonal into 1/2-inch strips.
