Eosinophilic Esophagitis Friendly Harissa-Orange Chicken Lettuce Rolls

Total time35 min

Prep time20 min

Cook time15 min

4.7

(12)

Eosinophilic Esophagitis Friendly Harissa-Orange Chicken Lettuce Rolls

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Ingredients

4 servings

For the chicken

1 lb ground chicken
2 tbsp extra virgin olive oil
2 tbsp harissa paste
1 tsp orange zest
2 tbsp fresh orange juice
1 tsp ground cumin
½ tsp ground turmeric
½ tsp ground ginger
½ tsp salt

For the tahini drizzle

3 tbsp tahini
2 tbsp fresh orange juice
1 tbsp extra virgin olive oil
1 tbsp water, plus more to thin
¼ tsp salt

For the rolls

1 head butter lettuce, leaves separated
1 cup shredded carrots
1 cup cucumber, thinly sliced into matchsticks
¼ cup fresh mint leaves
¼ cup fresh cilantro leaves

For serving

2 tbsp sesame seeds, dry-roasted (optional)
orange wedges, for serving (optional)

Instructions

1
Make the tahini drizzle: whisk together the tahini, 2 tbsp orange juice, 1 tbsp olive oil, 1 tbsp water, and 1/4 tsp salt in a small bowl until smooth and pourable. Add water 1 tsp at a time if needed to reach a consistency that drizzles easily. Set aside.
2
Arrange the butter lettuce cups on a large platter or individual plates. Set out the shredded carrots, cucumber matchsticks, mint, and cilantro in small bowls alongside.

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