Makes 2 Servings
Macros: 269cal, Fat 17g, Carbs 3g, Fibre 0, Protein 26g
1/2 Garlic (whole bulb)
Sea Salt & Black Pepper (to taste)
1/4 tsp Paprika
1/4 tsp Black Pepper
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 tsp Sea Salt
1/2 Lime (juiced)
227g Chicken Breast
1/2 Lemon (juiced)
2 Tbsps Extra Virgin Olive Oil (plus some extra for roasting garlic)
1 1/2 tsps Dijon Mustard
1/2 head Boston Lettuce (washed and pulled apart into leaves)
Preheat the grill over medium heat.
Slice the head off the garlic bulb and peel away the skin. Drizzle with a splash of extra virgin olive oil and sprinkle with sea salt and black pepper. Wrap tightly with foil and place on the grill for 30 minutes.
In a small bowl, combine the paprika, black pepper, onion powder, garlic powder and sea salt. Mix well.
Toss the chicken breast in lime juice then coat with your spice mixture on both sides. Place chicken on the grill with the garlic and grill for 10 to 15 minutes per side or until chicken is cooked through.
Remove roasted garlic from the grill and carefully open up the foil. Let cool. In a blender or food processor, add your lemon juice, olive oil and dijon mustard and then squeeze the flesh of the roasted garlic in as well. Discard the skin. Season the dressing with sea salt and black pepper and blend well until smooth and creamy.
Remove chicken from the grill and dice with a knife.
Plate lettuce wraps and top with diced chicken. Drizzle with roasted garlic dressing, wrap and enjoy!
Time Saver: Make the roasted garlic dressing up in advance. Store in the fridge up to a week. Chicken can also be grilled in advance.
No Grill: Use an oven pre-heated to 400ºF (204ºC) instead.
More Carbs: Add quinoa to your wraps.
Vegan: Use roasted chickpeas instead of chicken.