Mexican Lettuce Wraps with Crunchy Gluten-Free Chicken Breast Fillets Recipe

Name: Mexican Lettuce Wraps with Crunchy Gluten-Free Chicken Breast Fillets
Prep time: 10 min
Cook time: 30 min
Yield: 5 (2 wraps)
Ingredients: 1 x 550 g package of gluten-free crunchy breaded chicken breast fillets; 10 romaine or Boston lettuce leaves; 1 red bell pepper, cut in fine strips; 1 green bell pepper, cut in fine strips; 2 red onions, diced; 250 g Cheddar cheese, grated; 250 g kernel corn, drained; 1 tbsp. fresh coriander, chopped; Juice of one lime; 1 tbsp. olive oil; 1 jalapeno pepper, finely minced (optional); 375 ml salsa; 250 ml sour cream; Fresh coriander stalks; Freshly ground salt and pepper, to taste

Ingredients

1 x 550 g package of gluten-free crunchy breaded chicken breast fillets
10 romaine or Boston lettuce leaves
1 red bell pepper, cut in fine strips
1 green bell pepper, cut in fine strips
2 red onions, diced
250 g Cheddar cheese, grated
250 g kernel corn, drained
1 tbsp. fresh coriander, chopped
Juice of one lime
1 tbsp. olive oil
1 jalapeno pepper, finely minced (optional)
375 ml salsa
250 ml sour cream
Fresh coriander stalks
Freshly ground salt and pepper, to taste

PREP TIME 10m	COOK TIME 30m
YIELD 5 (2 wraps)

Instructions

Cook chicken breast fillets according to instructions on packaging.
While chicken fillets are cooking, prepare toppings.
In a bowl, mix corn with chopped coriander, lime juice, olive oil and jalapeno; season and transfer to serving bowl.
Place salsa and sour cream in serving bowls.
On large service platter, place lettuce leaves, coriander stalks, bell pepper, onion, cheese and corn, salsa and sour cream bowls.
Serve with crispy chicken filets as soon as they come out of the oven.