Tahini-chicken lettuce wraps

21

PREP TIME

20 min

TOTAL TIME

30 min

Makes

4 Servings

Tahini-chicken lettuce wraps

Tahini-chicken lettuce wraps.
Photo, Roberto Caruso.


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
  • 23 g,
  • Carbohydrates
  • 15 g,
  • Fat
  • 10 g,
  • Fibre
  • 3 g,
  • Sodium
  • 654 mg.

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.