Jemma O'Hanlon's Foodwatch - Mexican Lettuce Cups with Avo Yoghurt Dressing and Steamed Corn

Ingredients

• 2 cobs corn (husks on)
• 1 iceberg lettuce
• For the Chicken Mixture:
• 1 tablespoon olive oil
• 1 onion, diced
• 500 g chicken breast, diced
• 400 g tinned kidney beans, strained and rinsed
• 1 cup passata or 400 g tinned tomatoes
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• pepper to taste
• ½ cup water
• For the Avocado Dressing:
• 1 avocado, roughly diced
• ¼ cup natural yoghurt
• 1 lime, juiced
• 2 tomatoes, diced
• 1 long green chilli (optional)