Greek Goddess Chicken Lettuce Wraps

These fresh and tasty chicken wraps make for a tasty lunch!

INGREDIENTS

• 4 tablespoons olive oil


• 1 pound boneless, skinless chicken, cut into strips


• 2 cloves garlic, minced or grated


• 1 tablespoon smoked paprika


• 1/4 cup fresh oregano, chopped


• 1 lemon, sliced


• kosher salt and pepper


• 2 potatoes, cut into matchsticks


• 4 warmed pitas (optional)


• 1 head butter lettuce


• 2 Persian cucumbers, cut into matchsticks


• 1 avocado, sliced


• 1/3 cup kalamata olives, pitted


• feta cheese, pickled red onion and microgreens, for serving

PISTACHIO BASIL GODDESS SAUCE:

• 1/2 cup roasted pistachios


• 2 tablespoons lemon juice


• 1 clove garlic


• 1 cup fresh basil


• 1 jalapeno, halved (seed if desired)


• kosher salt

INSTRUCTIONS:

1. In a large ziplock back, combine 2 tablespoons olive oil, the chicken, garlic, smoked paprika, oregano, lemon and a large pinch of both salt and pepper. Marinate in the fridge for 30 minutes or up to overnight.


2. Preheat the oven to 425 degrees F.


3. Dump the chicken out into a 9x13 inch baking dish. Transfer to the oven and roast for 20-25 minutes or until the chicken is cooked through.


4. During the same time, toss together the remaining 2 tablespoons olive oil, potatoes and a pinch each of salt and pepper. Transfer the potatoes to the oven and bake for 20-30 minutes, tossing halfway through cooking until golden crisp.


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