Avocado Chicken Lettuce Wraps with Radish Slaw

• 180 g (180 g boneless skinless chicken breast, cut into strips) — Boneless skinless chicken breast, raw
• 100 g (100 g avocado flesh, divided) — Avocado
• 120 g (120 g romaine leaves, 6 sturdy leaves) — Raw romaine lettuce
• 80 g (80 g raw radishes, thinly sliced) — Raw red radishes
• 80 g (2 packed cups (80 g) finely shredded green cabbage) — Raw green cabbage
• 20 g (1 tbsp plus 1 tsp (20 g) fresh lime juice, divided) — Fresh lime juice
• 8 g (3 tbsp (8 g) chopped fresh cilantro) — Fresh cilantro
• 10 g (2 tsp plus 1/4 tsp (10 g) avocado oil) — Avocado oil
• 1.2 g (1/2 tsp plus a pinch (1.2 g) ground cumin) — Ground cumin
• 0.5 g (a scant 1/8 tsp (0.5 g) fine salt) — Fine salt

Method

1. 1Build the radish slawToss the radishes and cabbage with 8 g lime juice and half the cilantro, then massage for 30 seconds and set aside while the chicken cooks.1 min 30 secLook for: The cabbage is glossy but crisp and the radish slices are evenly distributed.Safety: Wash and dry all raw produce before slicing.
2. 2Make the avocado fillingMash 70 g avocado with 6 g lime juice and half the remaining cilantro; dice the remaining 30 g avocado and keep it separate.1 min 30 secLook for: The mashed avocado is creamy while the reserved avocado remains in distinct cubes.Safety: Use a clean knife and discard avocado skin and pit.
3. 3Season the chickenToss the chicken strips with 4 g avocado oil, all cumin, and all fine salt until no dry spice pockets remain.1 minLook for: Every strip carries a thin, even cumin coating.Safety: Wash hands and sanitize surfaces after handling raw poultry.
4. 4Cook the chickenHeat the remaining 6 g avocado oil in a skillet over medium-high, add the chicken in one layer, and cook for 6 to 8 minutes, turning every 2 minutes.8 min · 165°FLook for: The thickest chicken strip reaches 165°F and no pink center remains.Safety: Verify 165°F with a clean thermometer and use clean tongs after the final turn.
5. 5Rest and sliceMove the chicken to a clean plate, rest it for 5 minutes, then slice any wide pieces lengthwise so all six wraps receive an even portion.5 min · 165°FLook for: The rested chicken stays juicy and the cut surfaces are fully opaque.Safety: Do not place cooked chicken on the raw-poultry plate.
6. 6Fill the lettuce wrapsSpread the mashed avocado across all six romaine leaves, divide every piece of chicken and all radish slaw among them, then top with the diced avocado and remaining cilantro.2 minLook for: Each romaine leaf holds chicken, avocado, and slaw without excess liquid.Safety: Serve immediately or chill the cooked chicken before packing and keep at 40°F or colder.