Chickpea tofu
Make this chickpea-based tofu for your favourite dishes. It’s easy to make and uses gram flour – slice or cube it and use in a similar way to regular tofu
Chipotle chicken in tortilla bowls
Serves 4
Easy
Prep:
Cook:
plus marinating
Make this fun and healthy Friday night meal for the family. Serve the tortilla bowls empty, put the fillings on table and let everyone fill up their own bowls
Skip to ingredients
- 4 large wholemeal or corn tortillas
- 500g skinless, boneless chicken breasts
- 6-8 tsp chipotle paste
- 4 tbsp lime juice
- 4 ripe tomatoesfinely chopped
- 1 small red onionfinely chopped
- 2-3 tbsp pickled jalapeñoschopped
- neutral-tasting oil(such as vegetable), for frying
- ½ iceberg lettucefinely shredded
- 2 ripe avocadosstoned, halved, peeled and finely chopped
- 340g can sweetcorndrained
- 400g can black beansdrained and rinsed
For the dressing
- 1 tbsp chipotle paste
- 2 tbsp honey
- 3 tbsp extra virgin olive oil
- 3-4 tbsp lime juice
Nutrition: Per serving
- kcal708
- fat28g
- saturates4g
- carbs63g
- sugars22g
- fibre14g
- protein44ghigh
- salt1.34g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Gently press each tortilla into an oven-safe bowl, folding creases in the sides to ensure it fits snugly (if you don’t have multiple bowls, you’ll need to do this in batches). Put a piece of scrunched-up foil inside each tortilla to help maintain its shape while baking. Bake for 12-15 mins until lightly browned. Cool completely before removing from the bowls. Set aside.
step 2
To make the dressing, combine all the ingredients and season to taste, adding more lime juice if needed, then set aside. Put the chicken breasts on a board, cover with a sheet of baking parchment and gently flatten to an even thickness by bashing with a rolling pin or meat mallet. Put the chicken in a large bowl with the chipotle paste and lime juice, stir to coat and leave to marinate for 20-30 mins while you make the salsa.
step 3
Mix the tomatoes, onion, jalapeños and 1-2 tbsp of the jalapeño brine together in a bowl. Lightly brush oil over a griddle pan and set over a medium heat. Griddle the chicken for 12-15 mins until fully cooked. Remove to a board. Set aside.
step 4
Slice the chicken, then fill the tortilla bowls with lettuce, avocado, sweetcorn, black beans, chicken and salsa. Drizzle over the chipotle dressing and serve straightaway.
