The combo of tahini (sesame paste), sesame seeds, and toasted sesame oil is a flavor bomb—in the best way possible. Bonus: Using chicken tenderloins instead of breasts means no need to chop raw poultry.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 20 minutes
Serves: 4
Ingredients
- 3 mini cucumbers
- ½ cup plain Greek nonfat yogurt
- 1 Tbs. fresh lemon juice
- 1 clove garlic, minced
- 1 tsp. toasted sesame oil
- ¼ tsp. + ¼ tsp. kosher salt
- ¼ cup sesame seeds
- 1 Tbs. tahini
- 1 Tbs reduced sodium soy sauce
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 lb. chicken tenderloins
- 2 Tbs. extra-virgin olive oil
- 8 medium butter lettuce leaves
Instructions
- Make the yogurt sauce: Grate 1 of the cucumbers. Slice the remaining 2 and set aside. In a medium bowl, whisk together the yogurt, grated cucumber, lemon juice, garlic, sesame oil, and ¼ tsp. salt. Set aside.
- In a large bowl, whisk together the sesame seeds, tahini, soy sauce, coriander, cumin, and remaining ¼ tsp. salt with 1 Tbs. water. Toss the chicken tenderloins in the sesame seed mixture.
- In a large nonstick pan over medium heat, heat the olive oil until shimmering. Without crowding the pan, sauté half the chicken until lightly browned and cooked through, 2–3 minutes per side. Remove and sauté the remaining chicken.
- To assemble: Add a dollop of yogurt sauce, a few cucumber slices, and a chicken tenderloin to each lettuce leaf.
Nutrition Information
Per serving (2 wraps):
- Calories: 320
- Total fat: 18 g
- Sat fat: 2.5 g
- Carbs: 10 g
- Fiber: 3 g
- Total sugar: 3 g
- Added sugar: 0 g
- Protein: 32 g
- Sodium: 450 mg
