Grilled Lemon Chicken Lettuce Wraps

4 servings



4 boneless skinless chicken thighs

1 tablespoon olive oil

3 tablespoons lemon juice, divided

2 teaspoons dried thyme

1 teaspoon fine sea salt

½ teaspoon black pepper

2 tomatoes, diced

½ English cucumber, diced

½ red onion, diced

1 cup basil leaves (about 1 bunch), chopped

2 romaine hearts, leaves separated

2 avocados, pitted and thinly sliced

1 package Parmesan Whisps, crumbled



  1. Preheat oven to 375℉.
  2. Place chicken in a baking dish and rub with oil, 2 tablespoons lemon juice, thyme, salt, and pepper. Bake 20-25 minutes or until internal temperature reaches 165℉ and juices run clear. Transfer to cutting board. When cool enough to handle, shred chicken using 2 forks. Set aside.
  3. In a medium bowl, stir together tomatoes, cucumber, onion, basil, and remaining 1 tablespoon lemon juice. Season with salt and pepper to taste.
  4. To serve, lay out romaine leaves on a platter. T