Grilled Chicken Lettuce Wraps with Spicy Aioli

1Preheat the grill or grill pan to medium-high heat (about 400°F / 200°C).

2In a small bowl, combine olive oil (1 tablespoon), smoked paprika (1 teaspoon), ground cumin (½ teaspoon), garlic powder (½ teaspoon), salt (½ teaspoon), and black pepper (¼ teaspoon) to create a marinade.

3Brush the chicken breasts evenly with the marinade, ensuring full coverage on both sides.

4Place the chicken breasts on the preheated grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred with grill marks.

5Remove the chicken from the grill and let it rest for 5 minutes to retain juices.

6While the chicken rests, prepare the spicy aioli: In a small bowl, mix 1/2 cup mayonnaise, 1 tablespoon sriracha sauce, 1 teaspoon freshly squeezed lemon juice, and 1 minced garlic clove until smooth. Adjust spiciness by adding more sriracha if desired.

7Slice the rested chicken breasts into thin strips.

8To assemble the wraps, place a butter lettuce (8 large) leaf on a plate, add a few slices of grilled chicken, cucumber (1 medium), red bell pepper, (1 medium) avocado slices, and a sprinkle of chopped cilantro.

9Drizzle each wrap generously with the spicy aioli.

10Serve immediately as a fresh, low-carb dinner option.