Chipotle chicken and avocado flatbreads

Name: Chipotle chicken and avocado flatbreads
Total time: 30 min
Yield: serves 4
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

30 minutes
serves 4
Easy

Ready in 30 mins, these deliciously sweet and smokey flatbreads are low cal but high in protein – perfect for an on-the-go lunch or quick and easy dinner

October 28, 2016 at 11:58 am

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.