Honey Dijon Chicken and Hummus Lettuce Wraps Recipe

Step 1

Whisk mustard, honey, lemon juice, garlic cloves, salt, and the red pepper flakes together in a small dish that will fit both chicken breasts. Or add to large a resealable plastic bag. Add the chicken and toss to coat. Marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.

Step 2

To 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.

Step 3

Carefully flip chicken breasts and cover with a lid. Turn the heat to low and cook until an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the breast, about 15 minutes. Transfer the chicken to a cutting board and allow to rest 5 minutes before slicing on a diagonal into 1/2-inch strips.

Step 4

Divide the hummus, sliced vegetables, parsley and the feta cheese between the lettuce leaves. Add a slice or two of chicken then top with tahini sauce or dressing.