Chicken Salad Wraps

Ingredients

• 8 large lettuce leaves
• 1 Red Onion
• 1 red bell pepper
• 1 yellow bell pepper
• 2 tbsp sprouts (e.g., radish sprouts)
• 150 g chicken breast fillet
• 1 tsp coconut oil
• Salt
• Pepper
• Cayenne pepper

Instructions

1. 1.

   Wash and dry the lettuce. Peel, halve, and slice the onion into thin strips. Wash, trim, and dice the bell peppers. Rinse and drain the sprouts.

2. 2.

   Rinse the chicken breast under cold water, pat dry, and cut into small pieces.

3. 3.

   Heat coconut oil in a pan. Cook the meat over high heat for about 5 minutes until cooked through. Season with salt, pepper, and cayenne pepper. Remove from the pan.

4. 4.

   Sauté the bell pepper cubes and onion strips in the remaining fat over medium heat for 3–4 minutes. Add the sprouts and cook for another 1–2 minutes. Return the chicken and simmer for 2 more minutes. Season with salt and pepper to taste.

5. 5.

   Lay out the lettuce leaves on a work surface, spoon some of the chicken‑vegetable mixture onto each leaf, roll up, and serve in glasses.