Description
These healthy chicken lettuce wraps are keto, paleo, Whole30, gluten-free, and take just 15 minutes to make.
Ingredients
- FOR THE TAHINI SAUCE:
- 3 cloves Garlic, Pressed
- ½ cups Tahini
- 1 Tablespoon Lemon Zest
- 1 Tablespoon Olive Oil
- 3 Tablespoons Fresh Lemon Juice
- ¾ teaspoons Cumin Powder
- Salt And Pepper, to taste
- ⅓ cups Water
- FOR THE LETTUCE WRAPS:
- 1 pound Skinless, Boneless Chicken Breast, Cut Into Small Cubes
- 1 Tablespoon Olive Oil
- Lettuce Leaves, To Serve
- 1 Medium Carrot, Cut Into Matchsticks
- ½ English Cucumber, Sliced In Strips
- 1 Avocado, Peeled, Pitted, Sliced Into Strips
- ½ bunches (small) Cilantro
- 2 Green Onions, Thinly Sliced
- 1 Tablespoon Sesame Seeds, To Garnish
- Sea Salt And Pepper, To Taste
Preparation
In a mixing jug, add tahini sauce ingredients, except water. Pour water little by little, whisking well to combine, until sauce reaches desired consistency.
Pour 1/3 of the tahini sauce over the chicken and mix well to coat. Let it marinate for at least 15 minutes.
Heat olive oil in a large nonstick pan over medium-high heat. Add chicken and cook, stirring frequently, until golden brown and cooked through, about 4–6 minutes.
To assemble the boats, place lettuce leaves on a platter or wooden board, and top with cooked chicken, carrot, cucumber, avocado, and fresh cilantro. Drizzle remaining tahini sauce and sprinkle green onions and sesame seeds. Enjoy!
