Chicken & avocado tostadas
1 small, finely sliced
Lime Juice, Fresh
2 tablespoons, plus wedges to serve
Calorie controlled cooking spray
1 medium, deseeded and thinly sliced
Corn on the cob, raw
2 medium, kernels sliced off
Chicken breast, skinless, grilled
400 g, shredded
1 medium, peeled and destoned
Old El Paso White Corn Tortilla Wraps
8 wrap(s), small
Reduced Fat Soured Cream
3 tablespoons, level
- Place the onion in a small bowl and squeeze over the juice of ½ a lime. Season lightly, then set aside.
- Heat a large, nonstick frying pan over a medium-high heat and mist with cooking spray. Add the red pepper and corn kernels, and season. Cook for 5 minutes, until the peppers are starting to soften and the corn is golden. Add the fajita seasoning and the chicken and cook for a further 3-5 minutes or until the chicken is completely warmed through. Season to taste.
- Meanwhile, mash the avocado in a bowl with a fork or masher, season, and add the remaining lime juice. Heat the tortillas according to pack instructions.
- Spread the avocado over the tortillas, then generously top with the chicken mixture. Add the pickled onions. Mix the soured cream with ½ tbsp water and drizzle over the top. Serve with the lime wedges on the side.