Chipotle chicken and avocado flatbreads
Published: October 28, 2016 at 11:58 AM
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Serves 4
Easy
Total time: 30 mins
0 reviews
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Ready in 30 minutes, these deliciously sweet and smokey flatbreads are low in calories but high in protein – perfect for an on-the-go lunch or quick and easy dinner
High protein
Low calorie
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Make these chipotle chicken and avocado flatbreads, then check out our chipotle chicken lunch wrap and more chipotle recipes. Also read our guide on what is chipotle paste for the best advice on where to buy this ingredient.
Ingredients
Nutrition
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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
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4 flatbreads
small
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4 tbsp fat-free yoghurt
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1 avocado
peeled and stoned
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1 tomato
seeded and finely chopped
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a handful of leaves coriander
1/2 chopped
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1 lime
1/2 juiced, 1/2 wedged
Nutrition: per serving
-
kcal457
low
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fat9.3g
-
saturates1.8g
-
carbs49.7g
-
sugars10.4g
-
fibre4.8g
-
protein41.3g
high
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salt1.2g
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Method
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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.
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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.
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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.
Watch our 20-second video for the easiest way to stone an avocado...
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