Looking for a tasty light lunch with a hint of spice? Then these lettuce wraps are just the thing for you! The crispy romaine lettuce leaves are a perfect base for slightly spicy Cream Cheese Jalapeños, vegetables and a creamy chilli mayo.
Heat a little olive oil in a pan and fry the corn until slightly crispy. In a bowl, mix the diced tomato, red pepper and red onion into a fresh salsa. Add lime juice, coriander, salt and pepper and leave to infuse.
For the sauce, then mix mayonnaise with Greek yoghurt, paprika, sriracha and lime juice to create a creamy dressing with a spicy twist.
Then bake the Cream Cheese Jalapeños in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.
Place romaine leaves open on a platter and fill with a bit of the tomato-paprika salsa and fried corn. Place a warm jalapeño on top and drizzle generously with the sauce. Serve immediately with wedges of lime for an extra fresh touch.