Lettuce is a clever low-carb substitute for flat bread or tortillas in these flavoursome chicken parcels.
Ingredients
- 2 garlic cloves, crushed
- 2 coriander roots (from a bunch of fresh coriander), finely chopped
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lime juice
- 600g skinless chicken breast fillets, trimmed of excess fat, sliced
- 2 small red onions, thinly sliced
- 1 red capsicum, thinly sliced
- 2 teaspoons olive oil
- Large leaves from 1 butter lettuce
- 1 avocado, roughly chopped
- 1/3 cup tomato salsa
- Lime wedges, to serve
Method
- Step 1Place garlic, coriander, Worcestershire sauce and 1 tablespoon of the lime juice in a bowl. Add chicken and toss to coat. Cover and refrigerate for 15 minutes.
- Step 2Combine onion, capsicum, olive oil and remaining lime juice in a bowl.
- Step 3Heat a lightly oiled chargrill over medium-high heat. When hot, cook chicken and vegetables, in batches, for 4-5 minutes until chicken is cooked through, turning to brown all over.
- Step 4Serve the chicken mixture with the lettuce leaves, avocado, salsa and lime wedges, for people to assemble themselves at the table.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1424 kj
Energy
18g
Fat Total
4g
Saturated Fat
4g
Fibre
36g
Protein
88mg
Cholesterol
307.28mg
Sodium
6g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
- Author: Nancy Duran
- Image credit: Ian Wallace
- Publication: Taste.com.au
0