Moroccan lettuce wraps

Recipe from: 10/1/2003 12:00:00 AM

Ingredients 10
Servings 2


Serving Change
  • 4
    chicken breast fillets
  • 5
    olive oil
  • 45
    chermoulah paste
  • 2
    butter lettuce
  • 6
    spring onions
  • 65
    fat-free yoghurt
  • 0.50
    a cucumber, cut into thin matchsticks
  • 2
    beetroot, peeled and finely shredded
  • 2
    limes, juice of
  • salt and milled pepper


Cut chicken into strips.
Toss strips in 45 ml chermoulah to coat.
If time allows, marinate for one to three hours.
Heat olive oil in a non-stick pan and stir-fry chicken for about five minutes or until done.
Set aside to cool.
Spread a little yoghurt on each lettuce leaf, add chicken, spring onions, cucumber and beetroot.
Drizzle with lime juice and season.
Roll up and secure with string or a toothpick.

Values (per portion)
Energy 342 kJ; Carbohydrate 3g; Protein 10g; Fat 3g.


Read more on: poultry  |  stir-fry


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