California Chicken Avocado Lettuce Wraps
Fresh crunchy leafy greens, creamy avocado and nutty tricoloured quinoa all wrapped up with bright juicy tomatoes and long ribbons of baby zucchini.
- 50 g 1/4 cup fat free Greek yogurt
- 50 g 1/4 cup low fat mayonnaise
- 1 chicken breast diced
- 200 g 1 cup cooked quinoa
- 1 head of purple romain lettuce
- zucchini ribbons
- 5 dill sprigs chopped
- 1 avocado sliced
Cut the chicken into cubes and fry in a non stick skillet until the chicken is cooked.
Cook the quinoa according to the package directions.
In a small bowl mix the yogurt and the mayonnaise and add half of the chopped dill.
Toss the chicken, grapes, and blueberries into the dill mayo mix.
Lay the lettuce leaves out on a platter.
Layer the quinoa on the lettuce leaf.
Top with the chicken mix and shave the zucchini into ribbons on top.
Place the sliced avocado on the side of the lettuce and roll into a wrap.