Cheesy chipotle potato skins
Settle down on the sofa and tuck into these crispy bites scattered with lime-cured red onion, chipotle tomatoes, coriander and chilli
Chipotle chicken wraps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 1 onionfinely sliced
- 1 garlic clove
- 2 chicken breastssliced into strips
- 2 tbsp chipotle paste
- 400g can chopped tomatoes
- 400g can black beansdrained
- 4 large corn or flour tortilla wraps
- ½ avocadostoned, peeled and sliced
- ½ Baby Gem lettuceshredded
- 1 limehalved
Nutrition: per serving
- kcal425low
- fat11glow
- saturates3g
- carbs49g
- sugars9g
- fibre9g
- protein28g
- salt1.2g
Method
step 1
Heat the oil in a frying pan over a low-medium heat. Toss in the onion and cook for 10 mins until softened. Crush in the garlic and stir for 1 min before adding the chicken. Turn up the heat and brown the chicken all over. Spoon over the chipotle and stir to coat for 1 min. Pour in the tomatoes and bring to the boil. Season well and reduce the heat to a gentle simmer.
step 2
Cook for 5-6 mins or until the chicken is cooked through and any excess liquid has evaporated. Stir the beans through until warmed, then remove from the heat. Warm the wraps following pack instructions.
step 3
Divide the mix between the wraps, top with the avocado and shredded lettuce, and squeeze over the lime. Roll up and cut in half before serving.
