Chipotle chicken and avocado flatbreads
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
- chipotle paste
- 2 tsp cumin seeds
- 1/2 lemonjuiced
- olive oil
- 4 skinless chicken breasts
- 2 red onions1 1/2 cut into thin wedges, 1/2 finely chopped
- 4 flatbreadssmall
- 4 tbsp fat-free yoghurt
- 1 avocadopeeled and stoned
- 1 tomatoseeded and finely chopped
- a handful of leaves coriander1/2 chopped
- 1 lime1/2 juiced, 1/2 wedged
Nutrition: per serving
- kcal457low
- fat9.3g
- saturates1.8g
- carbs49.7g
- sugars10.4g
- fibre4.8g
- protein41.3ghigh
- salt1.2g
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.