Perfect for a light summer lunch or dinner, or even a starter that's sure to impress friends when they come round for a meal! It's got a bit of a kick so ease off on the chilli if you need. Adding yoghurt and/or brown rice can help to counter the spice and add a little more bulk to the meal for hungry diners.
300g chicken breast, in large chunks 4 tablespoons coconut oil, liquid 1 tablespoon ground coriander seeds 1 tablespoon turmeric 4 shallots 1 stalk lemongrass 1 red chilli 1/2 green chilli 2 cloves garlic juice of a lime 2 hearts of cos lettuce
Optional 1/2 cup Greek yoghurt 1 cup cooked brown rice
Coat the chicken in two tablespoons coconut oil, ground coriander and turmeric.
Cover the mixture with cling film and refrigerate for half an hour to marinate.
Meanwhile, prepare the salad. Finely slice the garlic, shallots, lemongrass and chilli.
Add the lime juice and remaining coconut oil, then toss to combine.
Remove the chicken from the fridge and place in a medium-sized pan over medium heat. Cook until well-browned, then shred the chicken with a fork.
Add the chicken to the salad mixture and mix well.
Rinse the lettuce leaves well, then use as a wrap for the chicken mixture. Add yoghurt and rice to your wrap, if desired.