Pete Evans

Ingredients

• 600 g chicken mince
• 250 g chorizo sausage, finely chopped
• 100 g chicken livers, finely chopped
• 1 organic free-range egg
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons chopped coriander leaves
• 2 tablespoons coconut oil
• 12 baby cos lettuce leaves
• 1 avocado, thinly sliced
• 1 red capsicum, thinly sliced
• 1 Lebanese cucumber, thinly sliced
• 1 lime, cut into wedges
• Coriander leaves, to serve
• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 4 garlic cloves, crushed
• 500 g tomatillos* , husks removed, chopped
• 2 pinches chipotle chilli powder*
• 1 teaspoon ground cumin
• 250 ml (1 cup) chicken stock
• 1 tablespoon honey (optional)
• ½ teaspoon freshly ground black pepper