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
Cooking oil spray
6 x 20cm our tortillas
2 avocados, mashed
2 tblsps lime juice
Salt and pepper, to taste
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.
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.
Meanwhile, toss chicken with seasoning and oil in a bowl.
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.
Combine tomatoes, onion and half the coriander in a bowl. Mix well.
To make guacamole, mix all ingredients with remaining coriander in a bow
To serve, toss lettuce, corn and dressing in a bowl. Divide evenly among tortilla bowls. Top with tomato mixture then chicken. Dollop with guacamole.
This recipe originally appeared on New Idea Food