Chipotle chicken in tortilla bowls recipe | Good Food

4 large wholemeal or corn tortillas
500g skinless, boneless chicken breasts
6-8 tsp chipotle paste
4 tbsp lime juice
4 ripe tomatoes
finely chopped
1 small red onion
finely chopped
2-3 tbsp pickled jalapeños
chopped
neutral-tasting oil
(such as vegetable), for frying
½ iceberg lettuce
finely shredded
2 ripe avocados
stoned, halved, peeled and finely chopped
340g can sweetcorn
drained
400g can black beans
drained and rinsed

For the dressing

Method

step 1
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 2
To make the dressing, combine all the ingredients and season to taste, adding more lime juice if needed, then set aside. 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 3
Mix the tomatoes, onion, jalapeños and 1-2 tbsp of the jalapeño brine together in a bowl. 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 4
Slice the chicken, then fill the tortilla bowls with lettuce, avocado, sweetcorn, black beans, chicken and salsa. Drizzle over the chipotle dressing and serve straightaway.