| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Servings |
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Ingredients
- 1/3 cup quinoa flakes available from Sainsburys (40 grams)
- 1 tsp sweet paprika (1 grams)
- 1 tsp ground cumin (1 grams)
- 1 tsp ground coriander (1 grams)
- 1 tsp dried oregano (1 grams)
- 1 tsp chilli powder (1 grams)
- cooking oil spray
- 320 grams chicken breast fillets cut into strips
- 1 avocado diced (120 grams)
- 1 cup sweetcorn fresh or tinned (180 grams)
- 1 tomato diced (100 grams)
- 1 red onion diced (100 grams)
- 1/3 cup fresh coriander (20 grams)
- 1/3 cup lime juice (80 mls)
- 8 small corn tortilla (192 grams)
Ingredients
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Instructions
- Preheat oven to 200C / gas mark 6, and line a baking tray with baking paper.
- Combine quinoa flakes with paprika, cumin, ground coriander, oregano and chilli powder and mix well.
- Add the chicken strips to the quinoa mix and coat well, pressing the quinoa flakes and spices into the chicken.
- Lay the chicken strips onto the prepared tray and lightly spray with cooking oil spray. Bake for 10-15 minutes, then turn chicken over, spray again with cooking oil spray and return to the oven for a further 10 minutes or until chicken is cooked through and the crumbs are golden.
- While the chicken is cooking combine the avocado, corn, tomato, onion, fresh coriander and the lime juice.
- Heat the tortillas according to packet directions.
- Fill each tortilla with an even amount of the crumbed chicken and salsa and serve. Two filled tortillas is one serve.
Recipe Notes
This recipe contains 430 calories per serve.