Ingredients
- ¼ cup Cento Imported Extra Virgin Olive Oil
- ¼ cup Bellino Italian White Balsamic Vinegar
- ¼ tsp Cento Fine Sicilian Sea Salt
- 1 large Chicken Breasts
- 1 Avocado, sliced
- 1 jar Cento Imported Pitted Castelvetrano Olives (11.6 oz), chopped
- ½ jar Cento Chefs Cut Roasted Peppers (12 oz), drained
- 1 jar Cento Marinated Roman Artichokes (19.6 fl oz), split
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), chopped
- ¼ cup Fresh Basil Leaves, chopped
- 3 large or 6 small Romaine Lettuce Leaves
- 1 Lemon
- 5 oz Plain Greek Yogurt
- 6 oz Feta Cheese
Directions
In a large bowl combine olive oil, vinegar, and Italian seasoning, whisk until mixed. Add chicken breast and coat, cover and refrigerate until marinaded, about 30 min. In a separate large bowl combine avocado, olives, peppers, sun dried tomatoes and basil, set aside for later. Remove your marinated chicken from the fridge and grill over medium heat until an internal temperature of 165Ëu0161F is reached. If the breast is large you may want to split it in order to save time. Remove from grill and chop, combine with your previous filling mixture. Add artichokes to the grill and flip when grill marks appear, about 3 minutes per side. Remove from grill and chop, combine with your previous filling mixture. Next is to assembly the lettuce wrap. Depending on the size of the romaine leaves, spoon a manageable portion of filling into each leaf. Squeeze a spoonful of lemon juice over the leaves and serve with Greek yogurt for drizzling. Serves 3.
