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Takes: 55 minutes (plus marinating time)
Serves: 4
No nutritional information available.
Ingredients
- 8 chicken mini fillets
- 4 tbsp chipotle sauce
- Olive oil, for brushing
- 4 flour tortilla wraps
- 20g chipotle or taco seasoning mix
- 2 corn on cob
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 4 little Gem lettuces, shredded
- 400g can black beans, drained and rinsed
- 1 avocado, peeled, stone removed and flesh sliced
- 4 tbsp Green Goddess dressing, or alternative
Method
1. Place the chicken and chipotle sauce in a bowl and toss to coat. Leave to marinate for 30 minutes.
2. Preheat oven to 180°C/Fan 160°C/Gas Mark 4. Brush the inside of an 18cm ovenproof saucepan or deep baking dish with olive oil. Press one tortilla wrap into the pan and brush with a little oil. Bake for 10 minutes or until the edges are light golden. Brush again with a little oil and sprinkle with 1 tsp of the chipotle seasoning. Bake for 5 minutes or until golden. Set aside in the pan to cool. Transfer to a plate. Repeat with the remaining tortillas and seasoning.
3. Preheat a griddle or frying pan over a medium - high heat. Brush the corn on the cob with olive oil. Cook, turning often, for 10 - 15 minutes or until lightly charred. Transfer to a plate to cool. Cook the pepper for 2 - 3 minutes, turning often, or until tender and lightly charred. Transfer to the plate. When the corn is cool enough to handle, cut the kernels from the cob.
4. Remove the chicken from the marinade. Cook in the same pan for 2 - 3 minutes on each side or until cooked through. Transfer to a board and slice.
5. Place the taco bowls on serving plates. Fill with the lettuce, chicken, corn, pepper, beans and avocado. Drizzle with the green dressing. Serve with a tomato salsa, soured cream, grated cheese, fresh coriander, lime wedges, if liked.
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