Ethiopian Chicken Lettuce Wraps

Crisp lettuce leaves filled with seasoned, shredded chicken and fresh vegetables, all brought together with a vibrant, spiced vinaigrette for a refreshing and light meal.

• Prep: 15 min
• Total: 15 min
• Servings: 4
• Cuisine: Ethiopian
• Difficulty: Easy
• Cost: $3.35/serving

Dietary

• Keto
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Carb
• Low-Sugar

Tags

• no-cook
• quick
• healthy
• spicy
• fresh
• savory

Ingredients

• 3 cup cooked chicken (shredded)
• 1 head butter lettuce (separated into leaves)
• 0.5 English cucumber (diced)
• 0.5 cup cherry tomatoes (halved)
• 0.25 cup red onion (thinly sliced)
• 2 tablespoon olive oil
• 2 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon ground coriander
• 0.25 teaspoon ground fenugreek
• 1 pinch cayenne pepper
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. In a large bowl, combine shredded cooked chicken, diced English cucumber, halved cherry tomatoes, and thinly sliced red onion.
2. In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, ground cumin, paprika, ground coriander, ground fenugreek, and cayenne pepper (if using). Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste.
3. Pour the dressing over the chicken and vegetable mixture. Toss gently to ensure everything is well coated.
4. Arrange the butter lettuce leaves on a serving platter. Spoon the chicken mixture into each lettuce cup. Serve immediately.

Notes

For meal prep, store the chicken mixture and lettuce leaves separately and assemble just before serving to maintain freshness and crunch. Keeps well for up to 2 days.

Nutrition (per serving)

• Calories: 280
• Protein: 36 g
• Carbohydrates: 8 g
• Fat: 12 g
• Fiber: 3 g
• Sodium: 590 mg
• Saturated Fat: 2 g
• Sugar: 4 g
• Cholesterol: 105 mg