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. 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.
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
