Chilli Chicken Lettuce Wraps

lettuce wraps


  • low calorie cooking spray
  • 2 skinless and boneless chicken breasts, cut into strips
  • ½ onion, sliced
  • 1 red pepper, deseeded and sliced
  • 1 Tbp - So Easy Seasonings - Mexican Chilli
  • 350g pot Slimming World Chunky Tomato Sauce, cooked according to pack instructions
  • 215g can kidney beans, drained and rinsed
  • 15g fresh coriander, roughly chopped
  • Little Gem or Cos lettuce leaves, to serve
  • 3 spring onions, sliced, to serve
  • 5 tbsp fat free natural yogurt sprinkled with paprika, to serve


  1. Spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat. Stir-fry the chicken, onion and pepper for 10 minutes until the chicken is thoroughly cooked, adding a little water if they start to stick.
  2. Add the Mexican Chilli blend and cook for 30 seconds before adding the cooked tomato sauce and the kidney beans. Simmer for 2 minutes then stir in half of the coriander.
  3. Spoon the chilli chicken into the lettuce leaves, scatter over the spring onions and the remaining coriander and drizzle with the yogurt. Serve with your favourite rice.