Tahini-chicken lettuce wraps

Prep 20 min
Total 30 min
Makes 4 Servings



2 cups
thinly sliced carrots
1/4 cup
thinly sliced red onion
1 tsp
1/2 cup
rice vinegar


skinless, boneless chicken breasts
1/4 tsp
1/2 tsp


1/4 cup
3 tbsp
garlic clove, minced
1/4 tsp
2 tbsp
finely chopped parsley
4 leaves
iceberg lettuce


  • 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.

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.


Calories 229, Protein 23 g, Carbohydrates 15 g, Fat 10 g, Fibre 3 g, Sodium 654 mg.
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