Chipotle chicken in tortilla bowls
- Dr Chintal Patel
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Serves 4
Easy
Prep: 25 mins
Cook: 45 mins
plus marinating
A star rating of 4.8 out of 5.12 ratingsRate
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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
Healthy
High-fibre
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Ingredients
Nutrition
Units:
MetricUS
-
4 large wholemeal or corn tortillas
-
500g skinless, boneless chicken breasts
-
6-8 tsp chipotle paste
-
4 tbsp lime juice
-
4 ripe tomatoes
finely chopped
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1 small red onion
finely chopped
-
2-3 tbsp pickled jalapeños
chopped
-
neutral-tasting oil
(such as vegetable), for frying
-
½ iceberg lettuce
finely shredded
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2 ripe avocados
stoned, halved, peeled and finely chopped
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340g can sweetcorn
drained
-
400g can black beans
drained and rinsed
For the dressing
- 1 tbsp chipotle paste
- 2 tbsp honey
- 3 tbsp extra virgin olive oil
- 3-4 tbsp lime juice
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Nutrition: Per serving
-
kcal708
-
fat28g
-
saturates4g
-
carbs63g
-
sugars22g
-
fibre14g
-
protein44g
high
-
salt1.34g
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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.
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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.
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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.
Recipe from Good Food magazine, June 2025
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A star rating of 4.8 out of 5.12 ratings
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