• 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


  • 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.

Watch our 20-second video for the easiest way to stone an avocado...


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