When local company, Mother Earth Food, asked me for a light and fun summer recipe, chicken lettuce wraps came to mind! I love the Asian style wraps but wanted to switch it up a little and realized my tahini-obsession would lend itself well to this dish, which is great news for those avoiding soy. One of my favorite things about this tahini sauce is that it's made with raw garlic and ginger, preserving much of the nutrition. Double the sauce if you love it, and use it on salads for the rest of the week.
Despite the number of ingredients, this recipe comes together quickly for a very easy gluten-free and dairy-free, healthy meal. Since I've used a tahini-based sauce and crisp vegetables, you won't even notice there are no nuts in it! This meal avoids the most common food sensitivities/allergens and you could easily make it vegan by subbing the chicken with more veggies or your favorite meat replacement.
This dish is super flexible too! Use whatever veggies you have on hand but try to keep it colorful for a variety of phytonutrients. I prefer boneless skinless breast, but you could easily use chicken thighs or ground chicken, which is more traditional.