Anti Inflammatory Smoky Paprika Chicken Lettuce Rolls
These lettuce rolls are bright, fresh, and deeply satisfying — the kind of meal that looks impressive on a platter but comes together in under 30 minutes. Juicy chicken thighs get rubbed with smoked paprika, cumin, and turmeric before being seared to a deep golden crust, filling your kitchen with an irresistible smoky aroma. Turmeric and ginger are two of the most well-researched ingredients when it comes to supporting a low-inflammation lifestyle, and here they pull double duty — adding warmth and color to both the chicken and the creamy tahini-lemon dipping sauce. Crisp butter lettuce leaves act as the wrap, piled with shredded purple cabbage, cool cucumber matchsticks, and silky avocado slices for a combination of textures that genuinely makes every bite interesting. Fresh cilantro and mint tucked into each roll lift the whole dish with a herby brightness that balances the richness of the tahini sauce perfectly. Everything on this ingredient list is whole, recognizable, and free from the processed oils and refined additives that tend to work against an anti-inflammatory approach. Serves four, and it's the kind of recipe that disappears fast — so you may want to double it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 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
- 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
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground ginger
- 2–3 tbsp water
- ¼ tsp salt
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!