These Chicken Sliders Are Great For Entertaining

These Chicken Sliders Are Great For Entertaining


You might hear the words “chicken sliders” and think fast food, but this 21-Day Cleanse-friendly recipe is a different kind of fast food. It’s quick, it’s clean, and it’s tasty too! This is a great recipe to try if you are eating lower-carb, or you can substitute the wrap or bun of your choice.

Summer speaks to us in lighter fare, but that doesn’t mean just eating salad for every meal. By making the easy swap of lettuce wraps for your usual bread or bun, you can keep things light and fresh. Lettuce has a reputation for being the garnish, or the wilting afterthought on a more appealing dish. But there is so much more to this veg! Butter lettuce, in particular, contains vitamin K, fiber, and minerals such as calcium and potassium. Surprisingly, Romaine lettuce contains both protein and omega-3 fatty acids, which is excellent for smoothies as well.
By swapping out the beef for ground chicken sliders, you can cut your calories in half, if that is a concern. It’s also a cleanse-approved protein source, which makes it extremely flexible for meal planning. As always, be mindful of conventional meats. It’s more expensive to get better quality, but worth it for our health! This recipe also has leeks, which contain flavonols and compounds that are beneficial for heart health.

16 oz organic ground chicken
1 leek, chopped white part only (yields 1/2 cup)
1 TBSP fresh thyme leaves
2 tsp minced or fresh pressed garlic
1 & 1/2 tsp salt
1-2 tsp coconut oil for the pan

You’ll likely only need one leek to produce the 1/2 cup chopped leek. Slice it right where the white starts to turn green. Throw away the green part and the tip. Slice the white portion half, length-wise, to make it easier on the cutting board. Chop until small or fine slices of onion.

Pluck the thyme leaves off of approximately 10 stems. This should produce the necessary 1 TBSP measurement of fresh thyme.
Mix all ingredients together, and form into circular burgers. Heat a pan on the stovetop, with about 1-2 tsp coconut oil. Cook the burgers on medium to low heat, to ensure they are cooked through.
Serve in a butter or romaine lettuce wrap, gluten-free wrap, or even on a bed of rice. Top with sliced avocado or your desired topping.


Recipe and photos by Glorie Catarisano

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