4 skinless free range organic chicken thighs
1 tbsp. olive oil
1 avocado, cubed
1 mango, cubed
½ onion, diced
1 red chili, finely chopped
1 tomato, diced
¼ cucumber, finely chopped
1 lime, juice only
1 butter lettuce, or 2-3 baby gem lettuce
1. Season the chicken thighs with salt and pepper and rub with olive oil. Heat a grill pan on medium-high heat and cook the chicken 3-4 mins each side until cooked through and browned. Set aside and allow to cool.
2. Combine all the salsa ingredients in a bowl. Once the chicken has cooled down, chop it into pieces.
3. Assemble the wraps by spreading the salsa over the lettuce leaves and topping with pieces of chicken.