Chipotle Chicken Burrito Bowls with Guacamole
Tortilla bowls can be made up to three days ahead. Store in an airtight container. Chipotle seasoning, available from major supermarkets, can be replaced with fajita or taco spice mix.
Ingredients
2 x 300g chicken breast fillets, trimmed
1 tblsp chipotle seasoning
1 tblsp olive oil
2 large tomatoes, deseeded, finely chopped
1⁄2 red onion, finely chopped
1/3 cup finely chopped fresh coriander
1 baby cos lettuce, thinly shredded
125g can corn kernels, drained
1⁄4 cup bottled ranch salad dressing
TORTILLA BOWLS
Cooking oil spray
6 x 20cm our tortillas
GUACAMOLE
2 avocados, mashed
2 tblsps lime juice
Salt and pepper, to taste
Method
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To make tortilla bowls, lightly spray a 6-hole Texas muffin pan with cooking oil. Press tortillas into each hole. Spray with oil. Place another 6-hole Texas muffin on top.
2 Cook in a moderate oven (180C) for 10 minutes. Remove top pan. Cook for a further 3 minutes, or until golden brown and crisp. Remove. Cool in pan.
3 Meanwhile, toss chicken with seasoning and oil in a bowl.4 Heat an oiled, large non-stick frying pan over a medium to high heat. Add chicken. Cook for about 5 minutes on each side, or until cooked. Remove. Cut into slices.
5 Combine tomatoes, onion and half the coriander in a bowl. Mix well.6 To make guacamole, mix all ingredients with remaining coriander in a bowl.
7 To serve, toss lettuce, corn and dressing in a bowl. Divide evenly among tortilla bowls. Top with tomato mixture then chicken. Dollop with guacamole.
