Using lettuce instead of tortillas as a carrier is a fabulous way to mix up your wraps and this Greek Chicken and JAZZ™ Apple filling helps takes it to a new level. We love the crunchiness of the JAZZ™ and delicious flavour of the Greek Chicken with olives, tomatoes and artichokes. It’s a winner every day of the week!


4 boneless, skinless chicken thighs
1 tbsp extra virgin olive oil
1 tsp kosher salt
1 JAZZ™ Apple, small diced
20 turns fresh cracked pepper
½ cup chopped marinated artichokes
¼ cup finely chopped kalamata olives
¼ cup finely chopped sundried tomatoes
½ cup crumbled feta cheese
⅓ cup Greek yoghurt
2 tbsp lemon juice
2 tbsp freshly chopped parsley
1 head of romaine lettuce, washed and divided into individual leaves (trimming if necessary)


Preheat oven to 170 degrees.

Heat a large saute pan over high heat. Add the 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 yoghurt, lemon juice, and salt.

Fold in chicken and diced apples. Chill mixture.

Scoop a few spoonfuls of chicken mixture into the lettuce cups and garnish with fresh chopped parsley.