The other week before melting marshmallows under the oven grill, my friend Renee and I finished off four of these wraps, hold the corn salad.
You see, she is on a very strict diet meaning no fruits, grains or corn. And a night in meant thinking outside the box, when the taco idea came to mind. ‘Let’s have Mexican hold the tortilla’s’. Usually, I’m one to roll my eyes at people’s diets. Genuine, fifteen year old girl rolling eyes while ordering dessert.
Renee has gone through a life change in her time while living in London that I wanted to make it work and there is something to be said about changing life habits and creating new systems. Plus a challenge is always greeted with a ‘let’s do this!’ attitude, even when simply replacing tortillas with lettuce leaves.
In the heat of the evening over the stove our dinner came together rather quickly as its just a matter of sauteing vegetables and mashing avocado while our conversation flowed on all the things we had to catch up on. By the time we had successfully finished off every last bite we felt satisfied, not stuffed.
I knew I had to make it again to share it on here. Sure enough, it’s been my own dinner recently and it is an easily adaptable, perfectly seasonal dinner that takes no more than 20 minutes to whip up and by the time you finish your last bite you’ll feel proud that you aren’t feeling heavy from dinner.
In the name of making things lighter, I’d love to hear about your healthier adaptations to beloved dishes below in the comments?
Chicken Lettuce Wraps
1/2 onion, finely chopped
3 scallions, finely chopped
1 large clove garlic, finely chopped
500 grams/1 pound boneless and skinless chicken, diced
1 romano pepper, roughly diced
Salt and pepper
1 cup corn
4 plum tomatoes, roughly chopped
1 teaspoon sriracha
1 avocado, pitted and mashed
4 romaine lettuce leaves
Place the onion, scallion and garlic in a saucepan with some olive oil over medium heat. Once lightly browned add in the chicken, cooking until no longer pink.
Add in the romano pepper and cook until lightly browned.
Meanwhile, mix corn, tomatoes and sriracha and stir together.
Mash the avocado halves and wash the lettuce leaves.
Spoon 1/4 of the chicken mixture into a lettuce leaf with a desired amount of the corn mixture along with the mashed avocado, roll.