- 1 head butter lettuce
- 2 to 3 pre-cooked chicken thighs*
- 1 teaspoon olive oil
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon paprika
- Salt and black or red pepper
- ½ cup plain Greek yogurt
- 2 tablespoons tahini paste
- 2 tablespoons lemon juice
- 1 tablespoon honey (optional)
- 1 medium English cucumber
- *If cooking the “stack” of 3 meals, you will have this leftover from Chicken and Leek Risotto.
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three. Start with Chicken and Leek Risotto and after cooking that, you will be part-way towards two other dishes in a stack of meals, Lemony Dill Chicken Soup and this dish for lettuce wraps.
Rinse lettuce leaves and let dry between paper towels. Pull the meat from the chicken thighs and thinly slice. Put chicken pieces in a medium-size bowl. Add in olive oil, cumin, coriander and paprika along with some salt and pepper.
In a small bowl, make the sauce by combining yogurt, tahini paste, lemon juice and honey (optional). Add water, if needed to achieve a pourable consistency.
Slice cucumber into spears. Add some cucumber spears and spiced chicken to each lettuce cup, then drizzle over tahini yogurt sauce and roll into wrap.
Looking for groceries for this recipe? Amy shops locally at Native Sun Jax!