1 package of Chicken tenders

1 bag of frozen corn

2 red bell peppers


Oil for frying the chicken

Salt & Pepper & Paprika

1 small head of any type of crisp-head lettuce or Chinese cabbage

*feeds 4-5 people


4 tbl spoons of plain Greek yogurt

2 teaspoons of Ketchup

2 teaspoons of yellow mustard

2 teaspoons of Sriracha creamy sauce or any other spicy sauce you prefer (optional)

1 clove of garlic (pressed)

Salt & Pepper


Wash the lettuce and separate leaves and dry them. (About 2 per person). In a medium pan, fry chicken tenders seasoned with salt & pepper & paprika. Remove from the pan. In the same pan, sauté the corn and red bell peppers cut into small pieces. This shouldn’t take more than 5-10 minutes. When done, add chopped cilantro. Using two forks pull or separate the chicken meat. Place the veggie mix as well as the pulled chicken on each leaf. Garnish with cilantro and drizzle with the picante dressing. You can add a few slices of a lime for garnish and for the citrus fragrance.