Add Mediterranean flavor to lettuce cups by combining ground chicken with chopped artichoke hearts, oregano, green olives, and fresh mozzarella.

Chicken Lettuce Cups

Cooking spray

chicken

black pepper

salt

vertically sliced red onion

artichoke hearts,

tomato

oregano

flat-leaf parsley

green olives, chopped

mozzarella cheese

lemon juice

Bibb lettuce leaves

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, pepper, and salt to pan; cook for 3 minutes, stirring to crumble. Stir in onion and next 5 ingredients (through olives); cook for 3 minutes or until chicken is done. Stir in cheese and juice. Spoon 1/4 cup chicken mixture into each lettuce leaf.


This was easy to prepare and really delicious - flavorful and different from most lettuce wrap recipes.  I did it without olives because I'm not a fan of olives.  Make sure to chop everything up before starting to cook anything, because it cooks fast. I used what was called Boston Lettuce from Kroger for the lettuce cups, and it worked pretty well. Just look for the kind that looks like it will be durable and like you can remove a whole leaf of it at a time.

My family really likes this recipe. It is mild but the artichoke and olives add flavor. It's super easy to make and if my little kids eat it then I'm happy!

I read the reviews but still decided to make it.  It was tasty.  Not the sweet of a usual asian wrap, but light and flavorful,

To make it quicker, pulse all the ingredients --- herbs (parsley and basil b/c I had no fresh oregano), onions, artichokes, tomato, and olives together in a food processor -- I tossed in 1 t of balsamic, but that was my only addition.  Add that to the cooked ground chicken and cook another 3 minutes.   Stir in the lemon and cheese at the end  -- a 7 minute meal.

We thought this was very delicious and flavorful! The serving sizes were large, and along with the Orzo with Spinach recipe, we had a lot of food last night. Only 8 pts for the chicken!

Thought the recipe was promising especially with the artichokes and olives. While the recipe was tasty, it was not worth the 284 calories per serving.

My family and I really like this one.  I was hesitant because of some of the reviews but I found it be flavorful, a great presentation and more importantly the volume of food was great.  With some recipes the serving size is so dainty you are still hungry.  I did serve it with the orzo and spinach and even the kids ate it all!

This definitely has potential; it just needs a few adjustments. We used ground turkey and capers in lieu of olives. If I had it to make over, I would add Greek seasoning and incorporate kalamata olives and feta over the mozzarella. Also, for leftovers, we mixed the meat with the orzo and spinach side dish, and it was delicious!

I thought this was a great dish.  I didn't have the olives so I used capers and I used crumbled goat cheese instead of mozzarella.  I loved it and so did the man!

I loved this recipe!  I made a few changes but I thought it had a great flavor.  I used rotiserre chicken and added garlic to the other veggies.  This is one of my new favorites for a light dinner!

I left out most of the ingredients when I made this dish and it was good! I left out the red onion, artichoke hearts, tomato, oregano, parsley, green olives, mozerella cheese.... This was not done on purpose, but what I created was a hit with family!!

This is a lettuce wrap that tastes pretty much like olives and artichoke - those tastes are too strong to let anything else compete and really work against the delicate taste of the lettuce itself. I think I'll try to turn the considerable leftovers into a pasta sauce where, perhaps, the acidic tomato can balance out the overwhelming brine flavor.

I have made something similar to this dish, but did some modifications.  For the ground chicken (or turkey) add about 2 tsp of greek seasoning, which you can find at any health food market. Some heat could also benefit this recipe by adding some siracha or chile powder.  This is "fresh" dish, but the meat portion could be baked and then added to the lettuce.

A nice change from Asian-inspired lettuce cups.  Next time I will substitute feta for the mozzarella, and maybe add a splash of sherry or balsamic vinegar.   Very quick and good for a weeknight.

I actually enjoyed this recipe - with the olives and artichokes I thought it had plenty of good briny flavor. It was easy to prepare and I didn't think it was "mushy" at all. The onions still had a good bite to them and the lettuce leaves added some crunch. Super quick too.

Oh, this was awful! I read the previous poster's review before I made it. I didn't want to waste the ground chicken that I had already thawed and go to the market again, so I thought I'd try it. I added extra spices and garlic as recommended, and it was still just really bad.. Mushy, and tasteless. Definitely won't be making this again.

I would give this zero stars but it's not possible.  A lot of ingredients for absolutely NO flavor.  I'm trying to think of what I would add, garlic for certain, maybe some ginger and or chili pepper or a jalapeno.  It was a lot of chopping for an "insipid" ,as my husband called it, dish.  Will never make again and would suggest skipping this one all together.  Truly a disapointment!

chicken lettuce cups

Servings: 3

Cost: $9.32 /serving

Author : Adam Hickman

Ingredients

Instructions

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