Healthy Chicken Lettuce Wraps with Leek Pate
Servings 4
Calories
Ingredients
- 4 skin-on or skinless boneless chicken breasts, grilled
- 4 lettuce leaves
- For the Georgian leek pate:
- 6 medium leeks white and tender green parts, sliced and rinsed well
- 1½ cups walnuts
- 1½ tsp pressed garlic
- ½ teaspoon powdered dried red chiles or to taste
- 1 teaspoon ground coriander
- 1½ tsp ground dried fenugreek
- ¾ tsp sea salt or to taste
- 1 Tbsp white wine vinegar or cider vinegar or to taste
- ¼ cup finely chopped fresh coriander or a mix of coriander and tarragon
Instructions
- Place the chopped leeks in a large pot, add about 2 cups water and bring to a boil. Cover
- and simmer for 10 minutes. Then remove the cover and continue simmering for another 10 to 15 minutes until the leeks are very tender. Drain and set aside.
- Grind the walnuts and garlic to a coarse paste in a food processor or a large mortar. Add the spices and salt and pulse or stir if mixing by hand. Add the leeks and the vinegar and process or pound to a coarse paste.
- Transfer to a small deep bowl and stir in the chopped herbs. Taste and adjust the seasonings if necessary. Cover the bowl and refrigerate for a few hours, preferably overnight before serving.
- Spread the pate on lettuce leaves and top with sliced grilled or chicken breasts.
- Serve immediately and enjoy your healthy chicken lettuce wraps.
Notes
The Leek Pate recipe will make a lot more than you will need for 4 chicken lettuce wraps, about 4 cups. You use it for other purposes, it will keep in the fridge for at least a week, or scale down the recipe accordingly. If you do decide to scale it down, it may be a challenge to use a food processor with small quantities of ingredients.