Chipotle chicken in tortilla bowls

Make this fun and healthy Friday night meal for the family. Serve the tortilla bowls empty, put the fillings on table and let everyone fill up their own bowls

Prep:25 mins
Cook:45 mins
plus marinating

Serves 4
Easy

Nutrition per serving

kcal 708
fat 28g
saturates 4g
carbs 63g
sugars 0g
fibre 14g
protein 44g
salt 1.34g

Ingredients

4 large wholemeal or corn tortillas
500g skinless, boneless chicken breasts
6-8 tsp chipotle paste
4 tbsp lime juice
4 ripe tomatoes , finely chopped
1 small red onion , finely chopped
2-3 tbsp pickled jalapeños , chopped
neutral-tasting oil (such as vegetable), for frying
½ iceberg lettuce , finely shredded
2 ripe avocados , stoned, halved, peeled and finely chopped
340g can sweetcorn , drained
400g can black beans , drained and rinsed
1 tbsp chipotle paste
2 tbsp honey
3 tbsp extra virgin olive oil
3-4 tbsp lime juice

Method

Heat the oven to 200C/180C fan/gas 6. Gently press each tortilla into an oven-safe bowl, folding creases in the sides to ensure it fits snugly (if you don’t have multiple bowls, you’ll need to do this in batches). Put a piece of scrunched-up foil inside each tortilla to help maintain its shape while baking. Bake for 12-15 mins until lightly browned. Cool completely before removing from the bowls. Set aside.
To make the dressing, combine all the ingredients and season to taste, adding more lime juice if needed, then set aside. Put the chicken breasts on a board, cover with a sheet of baking parchment and gently flatten to an even thickness by bashing with a rolling pin or meat mallet. Put the chicken in a large bowl with the chipotle paste and lime juice, stir to coat and leave to marinate for 20-30 mins while you make the salsa.
Mix the tomatoes, onion, jalapeños and 1-2 tbsp of the jalapeño brine together in a bowl. Lightly brush oil over a griddle pan and set over a medium heat. Griddle the chicken for 12-15 mins until fully cooked. Remove to a board. Set aside.
Slice the chicken, then fill the tortilla bowls with lettuce, avocado, sweetcorn, black beans, chicken and salsa. Drizzle over the chipotle dressing and serve straightaway.