Chicken and bean tortillas with coriander salsa
Skinless chicken breast, grilled or barbecued
300 g, shredded
4 individual, trimmed, thinly sliced
2 medium, (vine ripened), diced
Canned red kidney beans, rinsed, drained
240 g, (400g can)
8 small, (25g each)
Dried chilli flakes
½ tsp, dried
Tomato pasta sauce
⅔ cup(s), (160ml)
Light cheddar cheese
1 small, chopped
⅓ cup(s), chopped
1 medium, cut into wedges, to serve
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a large baking dish with oil. Place chicken, shallots, tomatoes, beans and chilli in a large bowl and stir to combine. Warm tortillas following packet instructions.
- Place tortillas on a flat work surface. Spoon one-eighth of the chicken mixture down the centre of each tortilla. Roll to enclose filling. Place tortillas, seam-side down, in prepared dish. Spoon pasta sauce over the centre of tortillas. Sprinkle with cheese. Bake for 15–20 minutes or until tortillas and cheese are golden.
- Meanwhile, combine avocado and coriander in a small bowl. Serve tortillas with avocado salsa and lime wedges.