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Asian Chicken Wraps with Tahini Tamari Sauce [Paleo, Keto]

This Paleo and Ketogenic Asian chicken wraps recipe is super easy and quick to make. What makes this dish so delicious is the tahini tamari sauce that you add into the wraps (don’t worry, the sauce isn’t hard to make at all!).

If you’re unfamiliar with tahini, it’s just sesame seeds toasted and then ground into a thick paste. It tastes and has a texture similar to unsalted pure peanut butter or almond butter. Tahini has been used in cuisines like Greek, Lebanese, North African, and Israeli for centuries (a 13th century Arabic cookbook references tahini as an ingredient). It’s fairly easy to find tahini in the US – you can get it in many specialty food markets, Whole Foods, or online on Amazon.com here.

Tamari may be another ingredient that you haven’t come across, but it’s a type of soy sauce that’s produced through the natural fermentation of soy beans. You’ll often find that tamari sauce is gluten-free whereas regular soy sauce adds in wheat as an ingredient. Tamari sauce is considered a bit more flavorful than regular soy sauce, which taste just salty. When you buy tamari sauce, make sure to look out for ones that don’t have wheat as an ingredient like this brand here. For more info about tamari sauce, check out our post, Is Tamari Sauce Paleo?.

Asian Chicken Wraps with Tahini Tamari Sauce [Paleo, Keto]

Step 1:

Cut the chicken breast into 2-inch long strips so they can fit into the wraps easily.

Step 2:

Pan-fry the chicken breast slices. You can use whichever oil you want – coconut oil, avocado oil, or olive oil.

Step 3:

Make the tahini tamari sauce by mixing together the 1 tablespoon of tahini paste with the 1/2 tablespoon of tamari sauce. This sauce should be fairly salty already, so there’s no need to add in additional salt. You’ll end up with a fairly creamy looking sauce like this. If you want a more liquid consistency to your sauce, then you can add in a bit of avocado oil to thin it out. Alternatively, the tahini paste typically settles in the jar so that some of the oil will come to the top – you can use a bit of that sesame oil to thin out the sauce if you prefer.

Step 4:

Chop all the vegetables into similar 2-inch long strips as well. That way they’ll all go into the wrap and won’t fall out too easily. Place all the ingredients on a plate.

For the wrap, use any large lettuce leaves (e.g., romaine lettuce works well). Everyone can have fun making their own wraps – add some of the tahini tamari sauce to the lettuce, then pile the chicken and veggies on. I find adding a bit of cilantro to the wraps makes them even tastier.

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Asian Chicken Wraps with Tahini Tamari Sauce [Paleo, Keto]

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Entree
• Cuisine: Asian

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Ingredients

• 1 chicken breast, cut into long strips
• 1/2 bell pepper, cut into long strips
• 1/2 cucumber, peeled and cut into long strips
• 1/2 zucchini, shredded
• 2 Tablespoons cilantro leaves
• Coconut oil or olive oil or avocado oil to coconut the chicken in
• 1 Tablespoon tahini paste
• 1/2 Tablespoon tamari sauce
• Romaine lettuce leaves for serving with

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Instructions

1. Place the oil into the pan and fry the chicken breast strips until they’re cooked.
2. Cut the vegetables into long strips as well.
3. Make the sauce by mixing the tahini paste and the tamari sauce together in a small bowl or cup.
4. Place everything on a large plate and serve with lettuce leaves as wraps so everyone can make their own wraps.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Serving Size: 250 g
• Calories: 300
• Sugar: 5 g
• Fat: 20 g
• Carbohydrates: 12 g
• Fiber: 4 g
• Protein: 23 g