Lettuce wraps are nature’s sandwiches. The lettuce gives you something that’s easy to hold and sturdy, while adding a satisfying crunch to each bite. They’ve also started appearing everywhere from burger joints (your lettuce-wrapped burger is known as “protein-style,” at In-N-Out Burger) to Chinese restaurants. As an added bonus, lettuce wraps are an easy way to prepare a meal for someone who has a gluten sensitivity or intolerance. This is the tasty side of preparing something gluten-free.

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You don’t have to go out to a restaurant to dive into the world of lettuce wraps. These Grilled Sesame Chicken Lettuce Wraps balance bold flavor with a light meal that won’t weigh you down. Quick, simple preparation makes the meal a snap.

What You’ll Need

  • 3-4 clementines, peeled and separated into pieces
  • 1 large red onion, peeled and cut into ¼-inch thick slices
  • 2 tablespoons sesame oil (or substitute vegetable oil)
  • 2 pounds chicken tenders (or boneless, skinless chicken breast)
  • 2 tablespoons Rub Some Chicken™
  • 1 tablespoon garlic powder
  • 1 head Romaine or leaf lettuce
  • Kosher salt and black pepper
  • Sesame seeds for garnish (optional)

Dressing

  • 1 6-oz. plain yogurt
  • 1½ tablespoons fresh lemon juice
  • 2 tablespoons honey

Heat grill to medium-high. Thread clementine sections onto wooden skewers. Place the skewers on hot side of grill for one to two minutes; just enough to lightly char the clementine. Remove skewers from the grill and set aside on plate.

Brush the onion slices with oil. Season with salt and pepper. Set the onion on grill and cook until slightly charred and caramelized, about three to four minutes. Remove and set onion aside to cool.

Rinse the chicken and then pat dry with a paper towel. Liberally coat chicken with Rub Some Chicken™ and garlic powder. Brush chicken with sesame oil until well coated. Place chicken on grill and cook four to five minutes on one side until edges are white. Flip tenders (or breasts) and cook up to 5 more minutes until the internal temperature reaches 165°F. Remove the chicken from the grill. Let it cool and then slice it diagonally into bite-size pieces.

While the chicken is cooling, you can make the sauce. Combine yogurt, lemon juice and honey in a small bowl. Whisk well. Add a pinch of salt and honey to taste.

Rinse the lettuce leaves, remove any brown spots and the core. Place lettuce leaves on a plate for assembly. Add pieces of grilled chicken to a lettuce leaf followed by the onions and clementine pieces. Drizzle lemon-yogurt dressing on wrap and sprinkle sesame seeds (optional) before serving.

The cool dressing and bright sweetness from the grilled clementines are a nice balance to the seasoned chicken and green wrap. It’s a fresh, addictive take on chicken. Serve the wraps with a side of steamed rice or fresh fruit for a light meal.