Preheat oven to 200C 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.
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