Eosinophilic Esophagitis Friendly Smoky Paprika Chicken Lettuce Rolls
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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
- 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.
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