Chipotle Chicken And Avocado Flatbreads | olivemagazine

Chipotle Chicken Flatbread Recipe with Avocado

chipotle paste
2 tsp cumin seeds
1/2 lemon
juiced
olive oil
4 skinless chicken breasts
2 red onions
1 1/2 cut into thin wedges, 1/2 finely chopped
4 flatbreads
small
4 tbsp fat-free yoghurt
1 avocado
peeled and stoned
1 tomato
seeded and finely chopped
a handful of leaves coriander
1/2 chopped
1 lime
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. 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 2
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. Slice the chicken. Mix the yogurt with 2 tsp chipotle paste.
step 3
Mash the avocado in a bowl with a fork then stir in the tomato, chopped coriander and lime juice. Season well. 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.