4 x 120g skinless chicken breasts
4 large iceberg lettuce leaves
1 red capsicum, sliced
1 cup mushroom, sliced
1 onion sliced
1 teaspoon wholegrain mustard
Stir-fry onion, mushroom and capsicum till tender. Remove from pan.
Cook chicken breast on both sides until browned and cooked through.
Add cooked onion, mushroom and capsicum to reheat. Remove. Add chicken to centre of lettuce leaf. Top with onion, mushroom, capsicum and wholegrain mustard.
Wrap lettuce around filling.