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Dinner recipe · from the recipe book

Grilled Chicken Thigh Burgers in Lettuce Wraps

Smoky paprika-rubbed chicken thigh patties, charred on the grill and tucked into crisp romaine with creamy avocado, juicy tomato and a tangy yogurt-mustard sauce.

Grilled Chicken Thigh Burgers in Lettuce Wraps

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinlesstrimmed, cut into 4 portions and pounded to an even 1/2-inch thickness
  • 1 tbsp15 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp3 gGarlic powder
  • ¾ tsp2 gOnion powder
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1½ tbsp20 gYellow mustard
  • 1 tbsp15 gLemon juice
  • 4¼ cups chopped200 gRomaine lettucelarge inner leaves, washed and patted dry
  • 1 whole200 gAvocadosliced
  • 2 medium250 gTomatoessliced into rounds
  • ½ medium60 gRed onionthinly sliced into rings

Steps

  1. Preheat the grill to medium-high, about 425°F (220°C), and clean and oil the grates.
  2. In a small bowl, stir together the smoked paprika, garlic powder, onion powder, salt and black pepper to make the rub.
  3. Brush the pounded chicken thigh portions all over with the olive oil, then sprinkle the rub evenly on both sides and let them sit while the grill heats, about 10 minutes.
  4. Meanwhile, stir the Greek yogurt, mustard and lemon juice in another bowl to make the sauce; chill until serving.
  5. Prepare the toppings: slice the avocado, tomato and red onion, and set out the romaine leaves in stacked pairs to make 4 sturdy wraps.
  6. Grill the chicken thighs 5 to 6 minutes per side, with the lid closed, until charred and they reach 165°F (74°C) in the thickest part. Rest 5 minutes.
  7. Spread half of the yogurt-mustard sauce over the romaine wraps, then add the grilled chicken thighs.
  8. Top each burger with the tomato, avocado and red onion, spoon on the remaining half of the sauce, fold the romaine around the burger and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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