2teaspoonchili powder (chilli powder in British English)
½mediumwhite pepper - sliced
½mediumorange bell pepper (orange capsicum) - sliced
½mediumred pepper (red capsicum) - sliced
1mediumtomato - minced
1largeyellow onion
¼cupcorn
1largeavocado
2teaspoonslime juice
2clovesgarlic - crushed
1dashsalt
1dashground black pepper
2tablespoonsolive oil
Instructions
Put 1 tablespoon of olive oil in a skillet on medium-high heat.
Add in the thawed ground chicken with 2 teaspoons of chili powder. Cook until done (no sign of pink through the chicken). Add a pinch of ground sea salt and pepper.
Remove chicken from the heat.
Add 1 tablespoon of olive to the skillet and sauté vegetables for 8 minutes on medium-high heat (yellow pepper, red pepper, orange pepper, 1/2 onion) and add 1 clove of crushed garlic.
While these are sautéing, prepare your 'salsa'. Mince the onion, tomato, frozen corn, and avocado and combine in a bowl with 2 tsp lime juice and 1 clove of crushed garlic. Add a pinch of ground sea salt and pepper to taste.
Add the cooked ground chicken back into the skillet with the mixed vegetables and cook for another 3 minutes on low-medium heat.
Add your sautéed vegetables, salsa, and chicken to your lettuce wrap and enjoy.