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Prep time 20 minutes
Cook time 30 minutes
Yield: Serves or Makes 4
In a medium saucepan, cover the squash with water. Bring to a boil. Reduce to a simmer and cook for 15 minutes, or until tender. Drain well and transfer to a bowl. Mash squash with a fork until smooth and season to taste with salt and pepper.
Meanwhile, in a medium skillet, heat sesame oil until shimmering and add chicken. Stir-fry for 2 minutes or until chicken is heated through. Season to taste with salt, pepper and cumin.
In a medium bowl, combine tahini and lemon juice and whisk until smooth. Add in chickpeas.
To assemble, place cabbage leaves on plate and layer with the chopped romaine, squash puree, chicken, chickpea tahini sauce, and avocado. Finish with toppings of choice and serve.