Greek Chicken and JAZZ™ Apple Lettuce Wraps


  • 4 boneless, skinless chicken thighs
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1 JAZZ™ apple, small diced
  • 20 turns fresh cracked pepper
  • 1/2 cup chopped marinated artichokes
  • 1/4 cup finely chopped kalamata olives
  • 1/4 cup finely chopped sundried tomatoes
  • 1/2 cup crumbled feta cheese
  • 1/3 cup Greek yogurt
  • 2 tbsp lemon juice
  • 1/2 tsp kosher salt
  • 2 tbsp freshly chopped parsley
  • 1 head of romaine lettuce, washed and divided into individual leaves (trimming if necessary)


  • Preheat oven to 160 degrees Celsius
  • Heat a large sauté pan over high heat. Add 1 tbsp olive oil and allow to warm
  • Pat the chicken thighs dry with a paper towel and then season with ½ tsp salt and 20 turns of pepper
  • Add the chicken thighs to the hot oil and sear on 3 minutes each side. Place the pan in the oven and bake the thighs the rest of the way for approximately 8-10 minutes
  • Remove from the oven and allow to rest for 5 minutes. Dice into small pieces
  • In a mixing bowl, stir together the artichokes, olives, tomatoes, feta cheese, Greek yogurt, lemon juice, and salt. Fold in chicken and diced JAZZ™ apples. Chill mixture
  • Scoop a few spoonfuls of chicken mixture into the lettuce cups and garnish with fresh chopped parsley

Credit: Lorin Peters- @LorinMichel


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Prep Time

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Cooking Time

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