Gluten-free nachos lettuce cups
INGREDIENTS: 1 tablespoon extra virgin olive oil 1 small brown onion, finely chopped 250g chicken mince 1 teaspoon smoked paprika 1 teaspoon garlic powder 1/2 teaspoon dried oregano 125g can kidney beans, drained, rinsed 8 butter lettuce leaves 100g gluten-free white tortilla strips, coarsely broken 125g can corn kernels, drained, rinsed 1 cup finely shredded red cabbage 100g red Leicester cheese, grated Sliced long green chillies, to serve Chilli sauce, to serve Fresh coriander sprigs, to serve Lime wedges, to serve Gluten-free avocado dip, to serve
METHOD: 1. Heat oil in a medium frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until starting to brown. 2. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until cooked through. Add paprika, garlic powder and oregano. Cook for 1 minute or until fragrant. 3. Add beans. Cook for 1 minute or until heated through. Remove from heat. 4. Place lettuce leaves on a large serving platter. Fill with tortilla strips, chicken mixture, corn, cabbage and cheese. Top with chilli, chilli sauce and coriander. Serve with lime wedges and avocado dip.