Updated Apr 7, 2017Chatelaine
thinly sliced carrots
thinly sliced red onion
FOR TAHINI SAUCE
- 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.