Grilled Chicken Lettuce Wraps With Lemon Green Olive Tapenade Recipes

GREEN HERBED LEMON CHICKEN BURGERS WITH GOAT CHEESE

Steps:

• Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat and cook the onions until softened, about 3 minutes. Set aside to cool. Wipe out the skillet and reserve.
• Combine the chicken, basil, parsley, oregano, ricotta, garlic, lemon zest, 1 teaspoon salt, 1/2 teaspoon pepper and the cooled onions in a large bowl. Mix well with your hands. Splash your hands with some cold water and mold the chicken mixture into 4 patties.
• Combine the mayonnaise and lemon juice in a small bowl.
• Heat the remaining 1 tablespoon olive oil in the reserved skillet and cook the patties until they're cooked through, 3 to 4 minutes on each side (see Cook's Note).
• Meanwhile, toast the buns in a toaster or on a dry pan and set aside.
• Spread the lemon mayo on each side of the buns. Place the bottom of the bun on a plate, top with the arugula, tomato, one patty, goat cheese and finally the top of the bun. Repeat with the remaining patties.

GRILLED CHICKEN LETTUCE WRAPS

Steps:

• Preheat a grill to medium-high heat.
• Brush the chicken breasts with olive oil, and season with salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes, until golden and brown. Flip the chicken and continue cooking for 3 to 4 minutes on the other side.
• While the chicken is cooking, add the mango peach jam, soy sauce, lime juice, ginger, and jalapeno in a saucepan. Place the saucepan directly on the grill grates and let the glaze simmer 3 minutes so the flavors can marry together.
• Brush the glaze on the chicken breasts during their last minute of cooking. Remove the chicken to a cutting board when done and brush again with glaze.
• Shred the chicken with a fork, or dice with a knife.
• Place the chicken in lettuce cups together on a platter. Sprinkle with green onions. Serve with Smoky Corn Salsa.
• Preheat a grill to medium heat.
• Rub the corn with canola oil, and season with salt and pepper. Grill or broil the corn ears for 7 minutes or until the ears are lightly browned. Remove corn from the grill and cool.
• With your knife, slice the corn kernels from the cob and add to a bowl.
• Add the tomatoes, onion, cilantro, jalapeno pepper, garlic, and lime juice and toss well. Season the salsa with salt and pepper, to taste.

OLIVE TAPENADE CRUSTED CHICKEN AND QUINOA WITH ROASTED GARLIC, ROASTED RED PEPPERS AND BASIL

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray.
• In a blender or food processor, combine all the olives, parsley, capers, thyme, and anchovies. Process until mixture forms a thick paste. Place chicken on prepared baking sheet. Top only 4 of the 8 chicken pieces with the olive tapenade mixture. Season the other 4 of the 8 chicken pieces with salt and pepper, to taste. Wrap garlic cloves in foil and place alongside chicken. Roast chicken and garlic for 25 minutes, until chicken is cooked through and garlic cloves are golden brown and tender.
• Meanwhile, cook quinoa according to package directions. When liquid is absorbed, fold in red peppers, about 1/3 of the roasted garlic cloves and basil and season, to taste, with salt and black pepper.
• Serve half of the chicken and all of the quinoa with this meal and reserve extra chicken and extra garlic cloves for future meals.

SMOKED TROUT LETTUCE WRAPS WITH MEYER LEMON DRESSING AND CARROTS

Steps:

• For the trout: Combine 4 cups water, the salt and sugar in a 4-quart container and stir until the salt dissolves, 1 to 2 minutes. Add the trout, making sure they are submerged. Cover the container and refrigerate for at least 1 hour and up to 3 hours.
• Remove the trout from the brine, rinse thoroughly with cold water and pat dry. Place the trout skin-side down on a rack set in a half baking sheet. Place the rack in the refrigerator for drying, 21 to 24 hours or until the trout skin becomes shiny and somewhat tacky to the touch.
• Prepare the smoker using pecan or apple wood chips so that it maintains a temperature of 190 degrees F. Place the trout onto the smoking racks, skin-side down, separating them by at least 1/4-inch. Place the smoking racks in the smoker. Adjust the heat as needed and cook until the trout is cooked through, has darkened in color and has the desired level of smoke flavor, about 20 minutes. Remove the flesh from the bones of the trout and flake the trout into medium pieces.
• For the Meyer lemon dressing: Whisk the lemon juice, mayonnaise, mustard, vinegar, honey, zest and sprinkle with salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified.
• For the assembly: Place several pieces of the trout into individual lettuce leaves, drizzle with some of the Meyer lemon dressing and top with the carrots and parsley. Roll the lettuce leaves and eat.

GRILLED CHICKEN LETTUCE WRAPS WITH LEMON-GREEN OLIVE TAPENADE

Steps:

• 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.