These are massively tacos in a lettuce cup, or Mexican San choy bau! Either way they’re super delicious and the cool crisp lettuce is the perfect foil to the spicy chicken mix.

There’s also a whole lot of vegetable hidden in there? Not just because they’re good for you but add flavour and a little extra moisture that chicken mince often needs! I’ve used mushrooms to add depth of flavour and finely grated zucchini to add extra moisture. There’s just a little tomato in there to balance the chipotle and it’s all very yum.

I’ve made this fructose friendly but you could easily add a clove or garlic with the onion and replace the spring onion I’ve used with whatever you’re preference is, red onion would be delicious.

Serves 4.

Ingredients

1 Tbs extra virgin olive oil

1/2 cup finely sliced spring onion

200g finely diced button or cup mushrooms

1 Tbs coriander stem, finely chopped

400g chicken mince

2-3 Tbs chopped chipotle peppers and sauce (start with 2 then add more!)

1 zucchini, finely grated

1 tomato, roughly chopped

Salt and pepper

1 x baby cos lettuce, leaves cleaned and separated

Greek yoghurt to serve

Lime to serve

Grated manchego (or Parmesan)to serve

SALSA

1 Avocado, diced

1 tomorrow diced

Juice of 1/2 a lime

1/2 cup coriander leaves

1 Tbs spring onion

Directions

Heat a medium- large saucepan on medium high heat.

Once hot add the onion and coriander and cook for one minute to soften, add the chicken and cook until just starting to colour, a couple of minutes. Add the mushroom and cook for a few minutes to soften and then add the chopped chipotle and sauce. Stir to combine and cook for a few minutes before adding the zucchini and tomato. Continue cooking on low heat for ten minutes, or until the tomato has broken down.

Meanwhile toss together salsa ingredients. Season.

Season the chicken mixture to taste and serve with the cheese a little Greek yoghurt and salsa all piled into lettuce cups.

HH. x