Tandoori Chicken Lettuce Wraps

January 18, 2017

Tandoori Chicken Lettuce Wraps are a light and fresh take on classic Indian flavors. Swapping naan or rice for crisp lettuce wraps cuts down on carbs, but not on flavor.

For the Tandoori chicken:
1 tablespoon cumin
1 tablespoon paprika
1 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
2 teaspoons garlic powder
1 cup plain low-fat yogurt
1 tablespoon fresh ginger, grated
3 tablespoons fresh lemon juice
1 tablespoon kosher salt
1.5 pounds chicken breast (cut into large chunks)

For pickled onions:
1 red onion (thinly sliced)
1/2 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon oregano

For the yogurt sauce:
1 cup plain low-fat yogurt
1/2 cucumber (peeled, seeded, and diced small)
1/4 cilantro (finely chopped)
2 tablespoons fresh mint (finely chopped)
2 tablespoons fresh lemon juice

For serving:
1 small head iceberg lettuce (or other sturdy lettuce)

Whisk together cumin, paprika, coriander, turmeric, cayenne, garlic powder, yogurt, ginger, lemon juice, and salt. Add chicken and stir until well coated (or place everything in a large sealable bag and...
See the full directions on my site

Nutritions

Calories
461

Sodium
2909mg
121% DV

Fat
16g
25% DV

Protein
42g
85% DV

Carbs
39g
13% DV

Fiber
9g
36% DV