Entube Indian Curry Chili Grilled Chicken Lettuce Wraps with a Chickpea Salsa & Mint Greek Yogurt


It’s Canada’s 150th Birthday in a few days and celebrations are under way! What makes Canada a beautiful country and special, is its multiculturalism and welcoming heart to all countries and cultures. In honour of our wonderful Canada and its Birthday, this recipe is a collaboration of our local farm and one of my favourite flavoured pastes and products by Entube. This recipe features their Indian Curry Chili Paste for a Canadian Farm-To-Table flavour explosion! These lettuce wraps are a simple and delicious addition to your holiday celebrations!


2 lbs. chicken thighs, boneless & skinless

3 tbsp. ENTUBE Indian Curry Chili Paste

2 tbsp. canola oil

I head lettuce, Magenta or Boston


Chickpea Salsa

2 cups chickpea, cooked

1 cup fresh cilantro, finely chopped

1 large firm tomato, diced

1 cup, English cucumber, diced

4 green onions, white & green parts thinly sliced

Juice of lime

3 tbsp. olive oil

Salt and fresh ground pepper


Mint Greek Yogurt

1 cup Greek Yogurt

1 cup fresh mint, finely chopped




In a small bowl, stir curry paste with oil. Rub chicken thighs with paste and marinate for 1 hour.

To prepare the Chickpea salsa, in a large bowl, mix all ingredients together and season with salt and pepper. Place in refrigerator until ready to use.

To prepare yogurt, place in a small bowl, mix with mint and store in refrigerator to keep cold.

Preheat heat grill to medium/high heat. Grill chicken for 10 mins on each side until no longer pink. Make sure you don’t overcook the chicken so it stays nice and juicy.

Remove from grill and cut into thin slices.

Place lettuce leaves on platter or wood board. Add chicken slices, top with chickpea salsa and serve with mint yogurt and extra lime wedges.



SERVINGS 4-6| PREP & COOK TIME approx. 1 hour + marinating time

Copyright © 2016 Irene Matys.

All Rights Reserved.

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