Lettuce Wrapped Chicken Souvlaki {Paleo and Gluten-free with Dairy-free options}
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
gluten-free, nut-free, egg-free. Options for: paleo, dairy-free, Whole30, AIP, FODMAPs
Ingredients
  • 4 large free-range, organic boneless skinless chicken breasts
  • ¾ cup lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper, or to taste
  • at least ¼ cup Terra Delyssa Organic Extra Virgin Olive Oil, or as needed
For Serving:
  • Butter or bibb lettuce leaves
  • thinly sliced cucumbers
  • thinly sliced red onion
  • small diced tomatoes
  • thinly sliced radishes
  • crumbled sheep's milk feta
  • sliced kalamata olives
  • lemon wedges
  • Dad's Greek dressing
  • tzatziki (see recipe below)
Tzatziki Sauce
  • 2 cups full fat greek yogurt (you can also use goat milk yogurt or non-dairy yogurt)
  • 1 cup cucumber, peeled, seeds removed and finely diced
  • 2 cloves garlic, finely minced
  • 2 tablespoon fresh dill, roughly chopped
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon red wine vinegar
  • sea salt and black pepper, to taste
Instructions
  1. Marinate the meat: In a shallow glass baking dish, add the chicken breasts. Pour the lemon juice over, add the garlic, oregano, salt and pepper. Stir it all really well to combine. Pour the olive oil over top to seal it. Make sure that the chicken is submerged. Cover with lid or saran wrap and let marinate at least 30 minutes, preferably 8 hours/ overnight.
  2. Make the tzatziki: Drain the yogurt by placing it into a sieve/strainer lined with cheese cloth or several layers of sturdy paper towels, and set over a bowl. Once the yogurt has drained for at least one hour, discard the liquid. Place the chopped cucumber in a tea towel or a bunch or sturdy paper towels and squeeze to remove the liquid; discard the liquid. In a medium bowl, combine the drained yogurt, drained cucumber, garlic, fresh dill, lemon juice, olive oil, vinegar, salt and pepper. Stir well. Refrigerate, covered, until ready to use. The tzatziki can be stored in the refrigerator in an airtight container for up to a week.
  3. Grill the chicken: Preheat the grill to medium-high and lightly oil grate. Alternatively, you can use a grill pan, heat on medium high heat. Cook on the prepared grill around 10 to 15 minutes per side, or until no longer pink and juices run clear. Remove chicken from grill when the internal temperature of the chicken reaches 150°F. Let the chicken breasts rest: Cover the breasts with foil to rest. The chicken will continue to cook in its residual heat while it rests. Let it rest 5 to 10 minutes before cutting into it. Cut the chicken into thin slices.
  4. Prepare all of your toppings for serving, wash your lettuce leaves and then you can build the perfect Lettuce Wrapped Chicken Souvlaki of your dreams. Top with a dollop of homemade tzatziki, a little feta and kalamata olives.
Notes
you can use other boneless meats here - chicken thighs, beef, lamb, shrimp. Cook accordingly.

For paleo, dairy-free, Whole30 - leave out feta cheese and tzatziki or opt for non-dairy yogurt

For AIP leave out above dairy and skip the tomatoes

For FODMAP leave out garlic and onion
Recipe by Tasty Yummies at https://tasty-yummies.com/lettuce-wrapped-chicken-souvlaki/