400-500g chicken breast or thigh, thinly sliced
4-6 iceberg lettuce cups
Avocado, sliced to serve
3 cloves garlic, coarsely chopped
½ spanish onion, roughly chopped
½ cup orange juice, freshly squeezed
1 tsp. orange zest
¼ cup lime juice, freshly squeezed
½ cup coriander, washed, keep the roots and stems
1 red chilli with seeds
½ tsp smoked paprika
1 tbsp extra virgin olive oil
1 tsp. ground cumin
pinch salt and pepper
1½ cups pineapple, cut off skin, diced finely
1 tbsp mint leaves, chopped finely
½ cup Spanish onion, diced finely
1 small long chilli, cut finely
1 tbsp olive oil
1 squeeze lime juice
In a food processor blend together all of the marinade ingredients.
In a bowl mix together the chicken breast and marinade, reserve some marinade as a drizzling sauce if desired. Cook the chicken on a BBQ or griddle pan until cooked through.
To make the salsa, combine all ingredients in a bowl and mix well, set aside.
Take a lettuce leaf cup, top with salsa, chicken and sliced avocado, roll up and enjoy!