Total time 25 min
- Curry powder
- Lemon juice
- Black pepper
- Coconut oil
- Medium onion
- Chicken breast
Peel, wash and cut the carrot into small cubes and the onions and zucchini into half-moons.
Put the onion and carrot in a wok over low heat. (if necessary add a little coconut oil)
When it is all simmered add the zucchini.
Lastly add the chicken in thin strips. Salt, pepper and sprinkle the curry. Stir and allow to cook for 5 minutes. Turn off the heat and set aside.
For the guacamole: shred half an onion in a food processor and after mix in the ripe avocado, olive oil, splash of lemon juice, cilantro, salt and pepper.
Choose and wash the largest lettuce leaves carefully so that they don’t break. Place them into a bowl.
To serve, place the bowl with the lettuce and a bowl for the chicken and another for the guacamole. Each lettuce leaf is served with the chicken and vegetable mix on top with a little guacamole to taste. Close like a lettuce wrap and eat with your hands.