February, fresh as a lettuce — Sancal

Cooking with Alberto and Eduardo from MUT:

Fresh Lettuce Rolls with Chicken & Yoghurt Sauce

Lettuce takes centre stage in this recipe—fresh and structured, just like the modules of the design. The ingredients inside the rolls create a contrast of colours and textures, while the sauce brings everything together, echoing the harmony of the CANTO project. It’s a simple recipe, yet carefully composed with a refined aesthetic.

A light, fresh dish with vibrant colours that mirror the dynamic tones and shapes of the design. Perfect as a starter or a snack.

Ingredients (serves 4):

• 8 large leaves of romaine or iceberg lettuce (washed and dried)
• 200g cooked or grilled chicken breast (thinly sliced)
• 1 carrot (cut into thin strips or grated)
• 1 cucumber (cut into batons)
• 1 ripe avocado (sliced)
• 8 fresh mint leaves

For the yoghurt sauce:

• 1 plain or Greek yoghurt
• Juice of half a lemon
• 1 garlic clove (finely chopped or grated)
• 1 tbsp olive oil
• Salt and pepper to taste

Method:

1. Prepare the lettuce leaves – Use whole leaves as the “wrap” for the rolls. Choose the largest and most flexible ones.
2. Fill the leaves – Place a portion of chicken, carrot strips, cucumber, an avocado slice, and a mint leaf in the centre of each leaf.
3. Roll them up – Carefully wrap each leaf, folding the sides towards the centre and rolling like a burrito. Secure with a toothpick if needed.
4. Make the sauce – Mix the yoghurt with lemon juice, garlic, olive oil, salt, and pepper.
5. Serve – Arrange the rolls on a plate and serve with the yoghurt sauce on the side for dipping