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Week of 7/31/23

[Leftover] Oregano Chicken Shawarma Lettuce Wraps
with cucumber and avocado salad

Active: 25 Total: 25
Original GF Paleo Vegetarian
[Leftover] Oregano Chicken Shawarma Lettuce Wraps

Oregano chicken cooked earlier in the week makes these tasty lettuce wraps quick and weeknight-friendly. Adding a mediterranean spice blend and fresh salad makes it feel like a brand new meal! A version of this meal using rotisserie chicken was featured in 2018.

Dependency
Grilled Oregano Chicken and Arugula Salad
Tags
Quick and Easy, Dependent Meal Pairs, Air-Fryer Friendly
Proteins
Chicken, non-ground
Cuisines
European - Mediterranean
Save recipe
42

Ingredients

Metric
Servings:
4
Cucumber and Avocado Salad:
  • Mint, fresh (opt) - 2 Tbsp , chopped
  • Garlic - 2 cloves , chopped
  • Cucumbers - 1 lb , diced
  • Avocados - 1 , cubed
  • Vinegar, red wine - 1 1/2 Tbsp
  • Oil, olive - 2 Tbsp
  • Pepitas / pumpkin seeds - 1/4 cup
[Leftover] Oregano Chicken Shawarma Lettuce Wraps:
  • Grilled Oregano Chicken (leftover from Tuesday) - 1 lb , sliced
  • Onions, medium and red - 1/2 , sliced
  • Bell peppers, red - 2 , diced
  • Tomatoes, cherry or grape - 8 oz , halved
  • Lettuce, romaine - 2 hearts , leaves peeled
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1 tsp
  • Paprika - 1 tsp
  • Vinegar, red wine - 2 tsp
  • Lemon juice - 2 tsp

Prep

  1. Oregano Chicken - (Skip if done ahead on Tuesday.) Slice chicken. (Can be done up to 5 days ahead)

  2. Mint / Garlic / Onions / Bell peppers - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Tomatoes / Lettuce / Cucumbers / Avocados - Prep as directed.

  4. Make cucumber salad - Combine cucumbers, avocados, mint, garlic, vinegar (portion for salad), and olive oil. Sprinkle pepitas on top.

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Make

  1. Heat a skillet or saute pan over medium heat. Add cooking oil and then onions to heated oil. Saute for ~2 minutes.

  2. Add bell peppers with cumin and paprika. Saute for 4 to 6 minutes, until peppers are slightly softened.

  3. Add chicken and saute for another 2 minutes, just to warm chicken up.

  4. Add vinegar (portion for lettuce wraps) and saute for another 30 seconds and remove from heat. Season with some salt and pepper.

  5. Spoon chicken and red peppers into lettuce leaves. Top with tomatoes and a squeeze of fresh lemon juice. Enjoy with cucumber and avocado salad on the side.

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