We had a roasted chicken and wanted to make something new for lunch. We love lettuce wraps so we figured we would make them with chicken instead of bison. The feta made all the difference in this dish. Use lots of feta! I did not use mexican spices since the chicken was roasted in thyme and rosemary. If the chicken were plain, I would have gone that route.
To make, pull the chicken off the bones and cut into bite size pieces. Dice half of a organic red pepper, half one red onion, and 2 cloves of garlic. Wash a handful of organic spinach and set aside. Add 2 tablespoons of olive oil to a pan and add the onion, garlic and pepper when the oil is hot. Cook until fragrant and then add the cooked chicken. Throw in the spinach and add more olive oil if needed.
Then pour in the wine or chicken stock. I was a little heavy handed with the wine since it had been one of those days. Plus, this wine is so buttery and refreshing it was hard to resist. When the chicken is hot, it is ready. Mix in the feta and let it melt.
Grab the organic romaine lettuce and place 2 leaves next to each other. Spoon the chicken in the middle and put more feta on top. Add some parsley for garnish and enjoy!