½ red onion, thinly sliced
½ lime, juiced
1 Jenny Craig Vegetarian Chilli
1 small head of butter lettuce or gem lettuce, leaves removed and washed
1/3 cup fat free Greek yoghurt
½ cup cherry tomatoes, diced
½ cup shredded carrot
Coriander and fresh chilli (optional) to garnish
- Make a quick pickled onion by combining the sliced red onion and lime juice together in a small bowl. Set aside while you prepare the rest of the dish.
- Warm the Jenny Craig Vegetarian Chilli as per instructions on the pack. When warmed through, remove the plastic lid and combine the rice and chilli mixture together.
- Assemble the lettuce cup tacos by placing a tablespoon of chilli mixture on top of each individual lettuce leaf.
- Then top with a small dollop of fat free Greek yoghurt, some pickled red onion, cherry tomatoes, shredded carrot, coriander and fresh chilli.