Chicken Tortilla Bowls

Ingredients

Scaled for your household (6 portions) · original serves 6

• Tortillas6
• Olive oil cooking sprayto taste
• Aioli½ cup
• Milk2 AU tbsp
• Pickled jalapeños1 AU tbsp
• Chicken tenders400 g
  pan-fried and cut in half
• Tinned black beans400 g
  drained
• Tinned sweet corn kernels310 g
  drained
• Cherry tomatoes200 g
  halved
• Avocado2
  chopped
• Baby cos lettuce1
  chopped
• Red onion1
  sliced
• Coriander bunch (optional)to taste
  for garnishing

Method

1. 1

   Pan-fry the chicken tenderloins until cooked through and cut in half. Heat the oven to 180°C. Warm tortillas following their packet and lightly spray with olive oil.

2. 2

   Press tortillas into 15 cm ovenproof bowls and bake for 5–8 minutes until browned and crisp. Leave in their moulds for 2–3 minutes before turning out.

3. 3

   Mix aioli, milk and pickled jalapeno. Fill the tortilla bowls with cooked chicken, drained beans and corn, tomatoes, avocado, lettuce and onion. Drizzle with dressing, garnish with coriander and serve.