Chipotle chicken and avocado flatbreads
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 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.
