The Pioneer Woman Tasty Kitchen
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Chicken Lettuce Wraps with Tahini Sauce

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Level: Easy

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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!

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