Whole30 Chicken Tikka Sandwich
Transform your lunch routine with this vibrant Whole30 Chicken Tikka Sandwich, a flavorful twist on classic chicken tikka! Marinated in a fragrant blend of coconut milk, garlic, ginger, and warm spices like garam masala and turmeric, the grilled chicken is smoky, juicy, and packed with bold Indian-inspired flavors. Instead of traditional bread, crisp romaine lettuce leaves serve as the perfect gluten-free, grain-free wraps, making this recipe entirely Whole30-compliant. Topped with refreshing cucumber slices, zesty red onion, and a creamy avocado-cilantro dressing, every bite is light, satisfying, and bursting with freshness. Easy to prepare in under an hour, this healthy and versatile dish is perfect for meal prep, quick lunches, or an eye-catching appetizer. Healthy eating never tasted so good!
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Recipe Information
Ingredients
- 2 pieces Boneless chicken breasts
- 1 cup Full-fat coconut milk
- 2 tablespoons Lemon juice
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Turmeric powder
- 2 teaspoons Garam masala
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 8 leaves Large romaine lettuce leaves
- 1 piece Cucumber, sliced
- 0.5 piece Red onion, thinly sliced
- 1 piece Avocado
- 1 tablespoon Lime juice
- 0.25 cup Fresh cilantro leaves
Instructions
Begin by making the chicken tikka marinade. In a large bowl, combine coconut milk, lemon juice, minced garlic, grated ginger, turmeric, garam masala, cumin, coriander, cayenne pepper, sea salt, and black pepper. Mix well to form a paste.
Cut the chicken breasts into bite-sized cubes and add them to the marinade. Mix to coat the chicken pieces thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
Preheat a grill or a grill pan over medium-high heat. Once hot, grill the marinated chicken pieces for about 10-15 minutes, turning occasionally, until they are cooked through and have nice char marks.
While the chicken is cooking, prepare the avocado dressing. In a small bowl, mash the avocado and mix in lime juice, a pinch of salt, and chopped cilantro. Set aside.
To assemble the lettuce wraps, lay out the romaine lettuce leaves on a serving platter.
Distribute the grilled chicken evenly across the lettuce leaves. Top with slices of cucumber and red onion.
Drizzle the avocado dressing over the top.
Serve immediately as a light and refreshing Whole30 meal.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2675 mg | 116% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 18.2 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 314 mg | 24% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3514 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
