These chicken lettuce wraps, served with a with dollop of creamy, chilli guacamole, are so tasty and such a fun dish to share with friends!
Bread doesn't sit too well with me, so replacing it with crunchy lettuce wraps leaves me feeling lighter, reduces calorie intake and adds an extra hit of nutrients. I've also cooked the chicken in lots of beneficial herbs, which helps with digestion and adds fabulous flavour!
I hope you enjoy them and would love to see your recreations via Instagram and Facebook using #headoverhealing.
Ingredients:
400g chicken thighs
2 whole gem lettuce
1 red pepper - sliced thinly
1 tin of chopped tomatoes
1 tbsp. cumin seeds - crushed
1 tbsp. mustard seeds - crushed
1 tbsp. coriander seeds - crushed
1 tbsp. garam masala
1 tbsp. olive oil
Salt and pepper
Guacamole:
2 avocados
Juice of 1 lime
1 tbsp. chilli flakes
1 tbsp. salt
Sprinkle of pepper
Method:
Add the olive oil and chicken thighs into a heated pan and cook on a high heat for approx. 10 minutes, until the skin is browned and starts to crisp.
In the same pan, add in the pepper, tomatoes, cumin, mustard seeds, coriander seeds, garam masala, salt and pepper and simmer for 20 minutes.
Whilst the chicken is cooking, make the guacamole. Peel and destone the avocados and mash them up with a folk, into a bowl. Squeeze in the lime juice and add the salt, pepper and chilli flakes. Mix well and set to one side.
Once cooked, remove the chicken from the pan, let it cool and cut off the bone. Once chopped, add the chicken back into the pan and stir it back in with the sauce for a further 5 minutes.
Line the lettuce leaves on a plate and fill with chicken and a dollop of guacamole, before rolling the wraps up to enjoy!
So fun and tasty!!
