This low-carb version of the Mexican street favourite taco uses a lettuce leaf instead of the traditional flour wrap. A recipe that scales up quickly for a crowded barbecue table.
Rub the chicken breast with cumin, paprika, lemon juice, olive oil and salt, and marinate for 20 minutes.
Grill for 8 minutes per side.
Rest the cooked chicken, then slice into thin strips.
Chop the tomato, avocado, red onion and fresh coriander and mix together.
Divide the chicken and topping among the lettuce leaves and serve.
Be sure to marinate the chicken for 20 minutes before grilling, or the meat will come out dry and bland.
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