chipotle chicken and avocado flatbreads

Chipotle chicken and avocado flatbreads

  • serves 4
  • Easy
Ready in 30 mins, these deliciously sweet and smokey flatbreads are low cal but high in protein – perfect for an on-the-go lunch or quick and easy dinner
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Ingredients

  • chipotle paste
  • cumin seeds 2 tsp
  • lemon 1/2, juiced
  • olive oil
  • skinless chicken breasts 4
  • red onions 2, 1 1/2 cut into thin wedges, 1/2 finely chopped
  • flatbreads 4, small
  • fat-free yoghurt 4 tbsp
  • avocado 1, peeled and stoned
  • tomato 1, seeded and finely chopped
  • coriander a handful of leaves, 1/2 chopped
  • lime 1, 1/2 juiced, 1/2 wedged

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Mix 2 tbsp chipotle paste, the cumin seeds, lemon juice and 2 tsp oil and pour over the chicken breasts and red onion wedges in a bowl.

  • Step 2

    Tip onto a shallow baking tray and roast for 15 minutes, or until the chicken is cooked though and the onions are tender. Leave to rest.

  • Step 3

    Sprinkle a little water over the flatbreads and wrap them all together in foil. Heat in the oven for 5-10 minutes until soft and warmed through.

  • Step 4

    Slice the chicken. Mix the yogurt with 2 tsp chipotle paste.

  • Step 5

    Mash the avocado in a bowl with a fork then stir in the tomato, chopped coriander and lime juice. Season well.

  • Step 6

    Divide the avocado between the warmed flatbreads, then add the sliced chicken and red onion slices. Add a spoonful of the yogurt, a few coriander leaves and lime wedges to serve.

Nutritional Information

  • Kcals 457
  • Fat 9.3g
  • Saturates 1.8g
  • Carbs 49.7g
  • Sugars 10.4g
  • Fibre 4.8g
  • Protein 41.3g
  • Salt 1.2g
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