Tahini-Chicken Lettuce Wraps
27
- Prep Time20 min
- Total Time30 min
- Makes4 Servings
(Photo: Roberto Caruso)
Wrapped in iceberg lettuce cups, and garnished with pickled carrots and tahini sauce, this sandwich gives lunch a creative (and healthy!) boost.
Ingredients
2 cups thinly sliced carrots
1/4 cup thinly sliced red onion
1 tsp salt
1/2 cup rice vinegar
1 tbsp granulated sugar
FOR CHICKEN
2 skinless, boneless chicken breasts
1/4 tsp salt
1/2 tsp coriander
FOR TAHINI SAUCE
1/4 cup tahini
3 tbsp lemon juice
1 garlic clove, minced
1/4 tsp salt
2 tbsp finely chopped parsley
4 leaves iceberg lettuce
Instructions
OIL grill and preheat barbecue to medium. Stir carrots with onion and 1 tsp salt in a medium bowl. Let stand for 5 min. Rinse well with cold water. Drain and pat dry. Combine rice vinegar with sugar and 1 tbsp water in the same bowl. Stir in carrot mixture. Refrigerate at least 25 min before serving.
SPRINKLE chicken with 1/4 tsp salt and coriander. Season with pepper. Barbecue chicken, covered, until springy when pressed, 5 to 7 min per side. Remove from heat and let rest on a cutting board.
STIR tahini with lemon juice, garlic, 1/4 tsp salt and parsley in a small bowl. Gradually stir in water, 1 tbsp at a time, until tahini sauce is creamy and has the consistency of mayo.
CUT chicken into thin slices and arrange on lettuce. Garnish with pickled carrots, top with tahini sauce and roll up.
Nutrition (per serving)
Calories 229, Protein 23g, Carbohydrates 15g, Fat 10g, Fibre 3g, Sodium 654mg.
Tip: To make it easier to peel back leaves of iceberg lettuce, remove the core and bang the whole head on the counter, core-side down.
