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Chicken Tikka Masala Lettuce Wraps (Peanut-Free) recipe by Safe Plated

Chicken Tikka Masala Lettuce Wraps (Peanut-Free)

A lighter, peanut-free take on a British favorite, these Chicken Tikka Masala Lettuce Wraps are perfect for a quick and flavorful lunch.

40m4 servings
Contains dairyPEANUT-free
350 cal|35g protein|15g carbs|15g fat|3g fiber

Ingredients

  • about 450 g Chicken Breast
  • 1/2 cup Plain Yogurt (Dairy or Non-Dairy)
  • 2 tbsp Tikka Masala Paste
  • 1 medium Onion
  • 2 cloves Garlic
  • 1 tsp Ginger
  • 1 can (14 oz) Tomato Puree
  • 1/4 cup Heavy Cream (Dairy or Non-Dairy)
  • 1 tbsp Lemon Juice
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 head Butter Lettuce
  • 2 tbsp Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Cut the chicken breast into bite-sized pieces. Marinate the chicken in yogurt and tikka masala paste for at least 30 minutes (or up to overnight).
  2. 2Heat oil in a large skillet over medium heat. Add the diced onion, minced garlic, and grated ginger and cook until softened, about 5 minutes.
  3. 3Add the marinated chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
  4. 4Stir in the tomato puree, heavy cream, lemon juice, salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly.
  5. 5Serve the chicken tikka masala in butter lettuce cups, garnished with chopped cilantro.

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