Low Sodium Smoky Paprika Chicken Lettuce Rolls

Total time35 min

Prep time20 min

Cook time15 min

Low Sodium Smoky Paprika Chicken Lettuce Rolls

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs
Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs Signature Farms Bone In Chicken Thighs - 2.00 Lb
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2 tbsp extra virgin olive oil
1 ½ tsp smoked paprika
1 tsp ground cumin
½ tsp ground turmeric
½ tsp garlic powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the dipping sauce

3 tbsp tahini
2 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1 tsp raw honey
¼ tsp ground ginger
2–3 tbsp water
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the rolls

1 head butter lettuce, leaves separated and washed
1 cup purple cabbage, thinly shredded
1 medium cucumber, cut into thin matchsticks
1 large avocado, thinly sliced
¼ cup fresh cilantro leaves
¼ cup fresh mint leaves

For serving

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

Instructions

1
In a small bowl, stir together the smoked paprika, cumin, turmeric, garlic powder, salt, and black pepper. Pat the chicken thighs dry with paper towels, then rub the spice mixture evenly over both sides of each thigh.
2
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer and cook undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan.

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