0 Ratings
- 4 Servings +
3 tbsp mayonnaise
2 tbsp 2% Greek yoghurt
1 tbsp chipotle paste or chopped chipotles in adobo
1 green onion, finely chopped
1 tbsp minced cilantro
1.75 cup steamed PEI lobster meat, chopped
1 tbsp fresh lemon juice
4 naan breads, toasted or grilled
8 medium romaine lettuce leaves, thinly sliced
1 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.
To request access to the CFI toolkit, please submit the form below:
Enter your code below to access the toolkit:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Incorrect code entered. Please try again.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in
