Chicken lettuce wraps with yogurt sauce

Ingredients

For 1 serving

• Romaine lettuce180 g
• Chicken breast180 g
• Nonfat Greek yogurt60 g
• Carrots60 g
• Lemon juiceto taste
• Saltto taste

Contains: lactose,

Method

1. Heat a non-stick frying pan over medium heat. Meanwhile, if the chicken breast is thick, butterfly it or pound it lightly so it cooks evenly, and season with salt.
2. Cook the chicken for 5 minutes per side, until golden outside and no longer pink when cut in the centre.
3. Meanwhile pull off the largest romaine lettuce leaves, wash and dry them; peel the carrot and grate it into thin strips.
4. Mix the Greek yoghurt with the lemon juice and a pinch of salt until smooth.
5. Slice the chicken into thin strips, divide it between the lettuce leaves with the carrot and sauce and roll them up.