Servings: 3-4 wraps
1 tbsp extra virgin olive oil (1 serve Fat) or cook in a non stick fry pan to reduce Fat to 0
200-300g boneless skinless chicken breast (2-3 serves Protein) or alternative protein source for Vegetarians
2 chipotle peppers or chilli peppers
2 tbsp adobo sauce, or use own dry spices like paprika and turmeric instead
1/4 C coriander, chopped
Juice of 1 lime
1/4 red bell pepper, diced (Veges)
1 spring onion, thinly sliced (Veges)
1/2 head lettuce, rinsed (Veges)
Salt and ground pepper
Heat the olive oil in a large pan over medium heat. Sprinkle the chicken with salt and pepper on both sides and place in the pan (Cook in a non stick fry pan to reduce the Fat serve to 0). Cook for 5-6 minutes per side until the chicken is cooked through. Set aside and rest for 5 minutes, then shred.
In a food processor or blender, combine the chipotle peppers, adobo, coriander, and lime juice. Blend until smooth.
Add the bell pepper, adobo mixture, and chicken to the sauté pan on low heat. Stir well to combine and cook for 3-4 minutes. Add the scallions to the pan. Spoon the mixture into lettuce wraps and serve.