Since giving up grains a year ago, I never thought I would get to the day when I would prefer the substitutes and really enjoy them, but I do! so now I know I will never go back. I love the great crispy crunch from the iceberg wrap that is loaded with a juicy pan fried blackened spiced chicken breast, topped with gorgeous zesty lime and hot chilli mayo, and just for me more finely shredded iceberg lettuce, these also work well for a packed lunch.
Ingredients
(serves 2)
2 chicken breasts bashed out
2 tbsp blackened spices
1 tbsp coconut oil
1 iceberg lettuce
2 chillies chopped
1/2 lime juiced
1 tbsp chopped coriander
Home Made Mayo
(3 minutes to make and gorgeous)
3 egg yolks
300ml organic rapeseed oil
1 tsp white wine vinegar
1 tsp dijon mustard
Pinch of sea salt
Pinch of white pepper
Place the chicken breasts in a food bag and using a rolling pin bash the chicken breasts thinner, so that they are the same thickness all over, toss in the blackened spice and coat well. Heat the coconut oil in a frying pan and sear the chicken breasts, slightly catching the spices, hence the name blackened, turn down the heat and continue to cook until cooked through.
Meanwhile take the core out of the iceberg lettuce and gently tease off the outer leaves keeping them whole, if they break just over lap two split leaves to make one.
The Mayo
Place the egg yolks, white wine vinegar, dijon, salt and pepper in a large bowl and whisk together, start to drizzle the oil in very slowly at first, whisking gently as you go, once your mix emulsifies you can start to add the oil a little faster, once all your ingredients are incorporated add the lime juice, chopped chillies and chopped coriander
Take your iceberg lettuce leaves and place your blackened chicken in the centre, top with lashings of your zesty chilli lime mayo and some finely sliced iceberg lettuce and enjoy this gorgeous iceberg parcel of flavour.
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