You don’t have to miss out on the spicy delights of Mexican food – these crisp lettuce cups are every bit as tasty and fully Food Optimised.
Ready in 20 minutes
2 garlic cloves, finely chopped
1 red onion, halved and thinly sliced
1 large red pepper, deseeded and thinly sliced
1 red chilli, deseeded and finely chopped
1 tsp ground cumin
1 tsp paprika
4 tbsp canned chopped tomatoes
4 tbsp tomato purée
4 cooked skinless and boneless
Chicken breasts, diced salt and freshly ground black pepper
Small handful of chopped fresh flatleaf parsley, to garnish
8 large leaves from an iceberg lettuce
Lime wedges, to serve
Heat a large non-stick frying pan and spray with low calorie cooking spray. Add the garlic, onion, red pepper, chilli, cumin, paprika, chopped tomatoes, tomato purée and chicken and stir-fry for 6 minutes or until the mixture is hot and the vegetables are just tender. Season well and scatter over the parsley.
Spoon the chicken mixture into the lettuce leaves, fold them over to enclose the filling and serve with lime wedges and boiled rice.