Name: Chipotle Chicken Burrito Bowls with Guacamole
Prep time: 25 min
Cook time: 13 min
Total time: 38 min
Yield: 6
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

Chipotle Chicken Burrito Bowls with Guacamole

Chipotle makes these burrito bowls delicious. Using tortillas, you can make tortilla bowls to make them firm and crispy and perfect for mess-free eating.

Serves 6

Prep

25M

Cook

13M

Total

38M

Skip to Recipe

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

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

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Ingredients

Method

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