tbsp 2% Greek yoghurt
tbsp chipotle paste or chopped chipotles in adobo
green onion, finely chopped
tbsp minced cilantro
cup steamed PEI lobster meat, chopped
tbsp fresh lemon juice
naan breads, toasted or grilled
medium romaine lettuce leaves, thinly sliced
medium avocado, sliced
In a medium bowl combine the mayonnaise, yoghurt, chipotle paste, green onion and cilantro, mix well. Add the lobster and lemon juice.
Divide the romaine between the naan breads, then top with the lobster mixture and avocado slices.
This recipe can also be made using flour tortillas instead of naan bread.
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