Balsamic Chicken Lettuce Wraps

I recently discovered how light and tasty lettuce wraps are.  I made wraps on whole wheat tortillas for my kids since lettuce wraps are a little messy, but they gobbled theses up and didn’t questions the vegetables added to the mixture.

Recipe adapted from Food Network

Ingredients:

2 boneless skinless chicken breasts

¼ cup white balsamic vinegar

1 ½ tablespoons Italian seasoning

½ cup roasted bell peppers diced, plus 2 tablespoons oil from the jar

½ cup sun-dried tomatoes sliced, plus 2 tablespoons oil from the jar

1 13 ounce can whole artichoke hearts drained

1 large zucchini cut into thick strips

1 tablespoon extra-virgin olive oil

¼ cup fresh basil leaves

1 head butter lettuce or whole wheat tortillas

Grated parmesan cheese for topping

Directions:

1. Place the chicken breast in a Ziplock bag or small container.  Add balsamic vinegar, Italian seasoning, roasted pepper oil and sundried tomato oil. Let marinate for at least 45 minutes or over night.
2. Preheat grill over high heat. 
3. Spread 1 tablespoon olive oil over both sides of the zucchini.  Season with salt and pepper.
4. Place artichoke hearts in a small dish with olive oil.  Roll around to coat the exterior with olive oil.
5. Grill the zucchini and artichoke hearts for 4-5 minutes per side. Flip/roll and grill the other side.
6. Remove the chicken from the marinade.  Grill for 5 minutes per side.  Let rest at last 2 minutes before dicing.
7. Chop zucchini into ½ inch pieces.  Dice artichoke hearts and transfer to a large bowl.
8. Add sundried tomatoes and roasted peppers.
9. Add the chicken to the bowl. Mix to combine.
10. Add chopped basil and sprinkle with grated parmesan cheese.
11. Serve on bibb lettuce or on a whole wheat tortilla.