Chipotle Chicken In Tortilla Bowls

Name: Chipotle Chicken In Tortilla Bowls
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Ingredients: 2 Lime, juice and wedges; 4 Ripe Tomatoes, finely chopped; 2 tbsp Pickled Jalapeños, chopped; 1 tbsp Oil, for frying; 2 Ripe Avocados, stoned, halved, peeled and finely chopped or sliced; 0.25 Iceberg Lettuce, finely shredded; 90g Chipotle Paste; 4 Large Wholemeal Tortillas, or corn tortillas; 500g Skinless, Boneless Chicken Breasts; 260g Sweetcorn, drained weight; 1 Red Onion, finely chopped; 4 tbsp Sour Cream; 240g Smoky Black Beans, pouch or drained weight; 440g Mexican Spicy Rice

Poultry

25m prep time

70m total time

Easy level

14 ingredients

Chipotle Chicken In Tortilla Bowls recipe by Cherrypick

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. To save time, you can also use precooked chicken or simply serve the filling burrito style, rolled into a wrap.

Method

Based on 4 servings, adjust as needed.

Step 1

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 2

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 3

Meanwhile, mix the tomatoes, onion, jalapeños with a splash of the jalapeño brine together in a bowl. Slice the avocado and lettuce, drain the sweetcorn and the black beans and heat the rice according to the packet instructions.

Step 4

To make the dressing, combine the soured cream, half of the lime juice, a little of the chipotle paste and season wth salt. Leave it to one side.

Step 5

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 6

Slice the chicken, then fill the tortilla bowls with the rice, lettuce, avocado, sweetcorn, black beans, chicken and tomato salsa. Drizzle over the chipotle dressing and serve straightaway with more fresh lime

Ingredients
Based on 4 servings

2 Lime, juice and wedges 2 x Sainsbury's Limes x1
4 Ripe Tomatoes, finely chopped 1 x Sainsbury's Large Vine Tomatoes 500g
2 tbsp Pickled Jalapeños, chopped 1 x Sainsbury's Sliced Jalapenos, Inspired to Cook 200g (90g*)
1 tbsp Oil, for frying 1 x Sainsbury's Olive Oil 1L
2 Ripe Avocados, stoned, halved, peeled and finely chopped or sliced 2 x Sainsbury's Medium Avocado
0.25 Iceberg Lettuce, finely shredded 1 x Sainsbury's Iceberg Lettuce
90g Chipotle Paste 1 x Sainsbury's Spicy Chipotle Chilli Paste, Inspired to Cook 90g
4 Large Wholemeal Tortillas, or corn tortillas 1 x Sainsbury's Wholemeal Tortilla Wraps x8 512g
500g Skinless, Boneless Chicken Breasts 1 x Sainsbury's (Approx. 590g) British Free Range Chicken Breast Fillets, Taste the Difference (590g-760g)
260g Sweetcorn, drained weight 1 x Sainsbury's Naturally Sweet Sweetcorn in Water 325g (260g*)
1 Red Onion, finely chopped 1 x Sainsbury's Red Onions Loose
4 tbsp Sour Cream 1 x Sainsbury's Fresh Soured Cream 150ml
240g Smoky Black Beans, pouch or drained weight 1 x Merchant Gourmet Smoky Black Turtle Beans 240g
440g Mexican Spicy Rice 2 x Ben's Original Spicy Mexican Microwave Rice 220g