Slimming World’s Mexican chilli chicken cups

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4tbsp tomato purée
4 cooked skinless and boneless chicken breasts, diced
small handful chopped fresh flatleaf parsley, to garnish
8 large iceberg lettuce leaves
lime wedges, to serve
Method
Heat a large non-stick frying pan and spray with low calorie cooking spray.
Add the garlic, onion, red pepper, chilli, cumin, paprika, chopped tomatoes, tomato purée and chicken and stir-fry for 6 minutes or until the mixture is hot and the vegetables are just tender.

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