Chicken and Sweet Potato Lettuce 'Tacos'

#StayHealthy

I love my mexican food but I often end up feeling a little unhealthy and a little bit stuffed after a big mexican meal. With this recipe, you will feel nice a full but not too full :).

So as you can see, to make these tacos 'healthy' I have substituted with lettuce. The small iceberg lettuces work great and you can have three or four lettuce cups stuffed with the other ingredients...

Ingredients:

*Iceberg lettuce

*Sweet potato

*Tinned Sweetcorn

*Chicken breast

*Fresh tomato

*Rocket

*Half an onion

*One clove of garlic

*Olive Oil

*Salt and Pepper

*Homemade Hummus (See my recipe on previous blog)

Note: To add extra flavour to the hummus, add a teaspoon of red pesto and a sprinkling of paprika

Start by turning the oven to 180deg. Prepare your sweet potatoes, either by cutting them into skinny wedges or smaller cubes if you have less time. Drizzle with olive oil and roast in the oven for about 30-40 mins until nice and soft with crispy edges.

If you have no left over hummus from earlier in the week, prep your ingredients and pop into a blender until smooth (see previous post). Then, mix in a spoonful of pesto and a sprinkling of paprika to give it a kick.

Whilst your potatoes are in the oven, slice half the onion and a clove of garlic and cook in a frying pan with a glug of oil. Next, using a pair of scissors, chop your chicken breast up into small slithers and fry in the pan with the onion and garlic, season with salt and pepper.

Now, break off a few iceberg cups, drain your sweetcorn and chop your tomato into small pieces. Lay the lettuce out on the plate and sprinkle with the tomato and sweetcorn. Once the wedges are cooked lay them on top and spread the chicken eaqually between the 'tacos'. Finally, top with the hummus and a handful of rocket.

Enjoy :)

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