Fire up the grill and grab your lettuce leaves for a good-for-you chicken lettuce wrap recipe that doesn't skimp on taste. Ginger-marinated meat is paired with cool cucumbers and tzatziki sauce in a tasty fusion of Asian and Mediterranean flavors.
Mixing cuisines together to create a completely new flavor is one of my favorite things about cooking. Plus I love the idea of using lettuce for a wrap as it ensures my kids get some more veggies, and it makes it the perfect summer outdoor meal!
I learned about the importance of marinating grilled chicken here. And this Asian-inspired marinade makes for super moist chicken, which you can just toss on the grill.
Ingredients
Grilled chicken — Grilled chicken is a great source of lean protein, which promotes healthy skin, hair, and nails, while also supporting muscle repair.
Ginger marinade — Ginger is known for its anti-inflammatory properties, which can help reduce redness and inflammation in the skin, resulting in a clearer complexion and a radiant glow.
Greek yogurt tzatziki sauce — Greek yogurt in the tzatziki sauce is packed with probiotics that support gut health, which can positively impact the skin's appearance by reducing inflammation and promoting a healthy microbiome.
Cucumbers — Cucumbers are hydrating and rich in antioxidants, vitamins, and minerals. They can help soothe and nourish the skin, reduce puffiness, and promote a youthful, revitalized appearance.
See recipe card for quantities.
Instructions
Combine soy sauce, ginger, olive oil, dill, and pepper in a bowl. Toss with chicken, cover, and place in the fridge for at least 30 minutes to marinate.
Finely dice ¼ cup cucumbers. Combine diced cucumbers with garlic, dill, salt, pepper, and yogurt. Stir gently to combine. Add a squeeze of fresh lemon and place in fridge until time to serve.
Heat the grill to medium heat. Slide approximately 5-7 pieces of chicken onto each skewer and place on the grill. Cook for 5 minutes on each side, until the chicken is cooked through.
Arrange romaine leaves on a plate, and top with sliced cucumbers, chicken, and tzatziki. Garnish with sesame seeds.
Hint: While the chicken is marinating, immerse bamboo skewers in water to soak to lessen the chance of burning the skewers when on the grill.
Substitutions
Here are a few ways to switch things up:
- Lettuce — Serve the chicken over salad instead of in a lettuce wrap. You can also use a tortilla or even eat the kebabs on their own with the tzatziki as a dip for the meat.
- Tzatziki sauce — Store-bought tzatziki sauce is fine! Or switch out the dipping sauce. This pistachio gremolata is amazing with grilled chicken. Or try this garlic herb sauce.
- Vegetarian — You can easily substitute the chicken with tofu, tempeh, or even mushrooms for a vegetarian version of these wraps.
- Dairy-free — Use coconut yogurt instead of Greek yogurt to make it dairy-free. Or try this vegan tzatziki.
Equipment
As far as skewers go, I used to use bamboo almost exclusively, but then I decided to buy metal skewers. I actually have found I prefer the metal because as you can imagine, it helps the chicken cook more evenly and quickly.
But I still like bamboo! And if you use bamboo skewers, soak them for at least 30 minutes so they don't burn on the grill. (Pro tip: soak a whole bunch of skewers, drain, and place in a container or plastic freezer bag to have handy whenever you need them!)
Storage
You can make the ginger marinade in advance and combine it with the chicken up to 24 hours ahead of time in the fridge.
Store the leftover ginger chicken in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan or microwave before using it again.
Top tip
When grilling boneless, skinless chicken, which is relatively lean, it's important to make sure it won't dry out as it cooks. Using an acidic marinade plus oil will tenderize the chicken and keep it juicy. Because it's already cut into pieces before marinating, you can get away with a shorter marinating time, but I recommend at least an hour.
FAQ
Crisp lettuce varieties such as iceberg, romaine, or butter lettuce work well for wrapping these ginger chicken lettuce wraps. Choose large, sturdy leaves that can hold the filling without tearing.
Certainly! Shrimp, tofu, or even ground turkey can be excellent alternatives to chicken in these lettuce wraps. Adjust the cooking time and seasonings accordingly.
Definitely! Tzatziki sauce is versatile and can be used as a delicious dip, a condiment for sandwiches, or a topping for grilled meats and vegetables. Feel free to make a larger batch and store it in the refrigerator for up to 3-4 days.
Nope, if you don't have access to a grill, you can cook the chicken chunks on the stove top.
Pairing
My favorite dishes to serve with these chicken lettuce wraps are cauliflower couscous and some grilled veggies, like zucchini and red peppers.
📖 Recipe
Ginger Tzatziki Chicken Wrap
Equipment
- Large bowl
- Bamboo skewers
- Grill
Ingredients
For the Marinated Chicken:
- 4 chicken breasts or 8 chicken thighs cut up in chunks
- ½ cup soy sauce or tamari sauce
- 2 teaspoons ginger powder
- 1 tablespoon olive oil
- ½ teaspoon dill
- ¼ teaspoon pepper
For the Tzatziki:
- ¼ cup finely diced cucumbers
- 1 clove minced garlic
- 1 teaspoon dried dill
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup plain greek yogurt
- Squeeze of fresh lemon
Also needed:
- Whole romaine lettuce leaves about 8-10
- Sliced cucumbers about 30 slices
Instructions
- Combine soy sauce, ginger, olive oil, dill, and pepper in a bowl. Toss with chicken, cover and place in the fridge for at least 30 minutes to marinate.
- While chicken is marinating, immerse bamboo skewers in water to soak to lessen the chance of burning the skewers when on the grill.
- Finely dice ¼ cup cucumbers.
- Combine diced cucumbers with garlic, dill, salt, pepper, and yogurt. Stir gently to combine. Add a squeeze of fresh lemon and place in fridge until time to serve.
- Heat grill to medium heat.
- Slide approximately 5-7 pieces of chicken onto each skewer and place on the grill. The olive oil in the marinade eliminates the need to oil grill.
- Cook for 5 minutes each side, until chicken is cooked through.
- Arrange romaine leaves on a plate, top with sliced cucumbers, chicken, and tzatziki. Finally, garnish with sesame seeds.
