Chicken and chickpea lettuce cups
Ingredients
- 1 brown onion, finely diced
- 2 tsp crushed garlic
- 500g chicken breast fillets, diced
- 400g can no-added-salt chickpeas, rinsed and drained
- 2 tbs gluten-free sweet chilli sauce
- juice of 1 lime, plus lime wedges to serve
- 8 iceberg lettuce leaves
- 4 medium carrots, grated
- 1 medium red capsicum, finely sliced
- 4 tablespoons roasted unsalted peanuts, roughly chopped
- coriander leaves to garnish
Method
Step 1: Heat 1 tablespoon olive oil in a large non-stick frying pan over high heat. Sauté onion and garlic until soft. Add chicken and cook for 3–4 minutes, or until cooked through. Add chickpeas, sweet chilli sauce and lime juice; toss well and cook for 2–3 more minutes, or until warm.
Step 2: Spoon mixture evenly into lettuce leaves; top with grated carrot, capsicum and peanuts.
Step 3: Garnish chicken-lettuce cups with coriander leaves and serve with a couple of lime wedges.
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