Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non
stick frying
pan, add the coconut oil and when melted place your chicken in the
pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is
almost cooked add the orange, lemon and lime juice and the honey and bring
to a rapid bubbling simmer until the sauce thickens
to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the
pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the
pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.