Ingredients:
4 large lettuce leaves
2 boneless, skinless chicken breast halves
½ Tablespoon fresh, minced oregano
¼ teaspoon Sea salt
¾ teaspoon garlic, minced
½ jalapeno pepper, minced (optional)
2 Tablespoons red onion, diced
½ small red bell pepper, diced
4 Tablespoons Creamy Herb Salad Dressing
Directions:
Place 2 lettuce leaves side by side- overlap about 1 inch. You should have 2 lettuce arrangements equal the size of a tortilla.
Blend all ingredients for Creamy Herb Salad Dressing in a small food processor and set aside.
Spray 12-inch nonstick skillet with cooking spray; heat over medium heat.
Place chicken breasts between two pieces of saran wrap and pound with a meat mallet or heavy sauté pan until chicken is of an even thickness. Sprinkle both sides of chicken with oregano, salt, garlic, and jalapeno if using.
Cook in skillet 8 to 10 minutes, turning once, until juice is no longer pink when center is cut. Remove chicken from skillet and let rest covered for 5 minutes.
Cut chicken into strips and place in lettuce arrangements or wraps. Top with sliced red onions, sliced bell pepper and top with herb dressing.
Makes 2 servings
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