| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Servings |
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Ingredients
- 1 tbs quinoa flakes (10 grams)
- 1/4 tsp sweet paprika (0.25 grams)
- 1/4 tsp ground cumin (0.25 grams)
- 1/4 tsp ground coriander (0.25 grams)
- 1/4 tsp dried oregano (0.25 grams)
- 1/4 tsp chilli powder (0.25 grams)
- cooking oil spray
- 80 grams chicken breast fillets cut into strips
- 1/4 medium avocado diced (30 grams)
- 1/4 cup corn kernels fresh or tinned (40 grams)
- 1/4 tomato diced (25 grams)
- 1/4 red onion diced (25 grams)
- 1 tbs fresh coriander chopped (5 grams)
- 1 tbs lime juice (20 mls)
- 2 small corn tortilla (48 grams)
Ingredients
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Instructions
- 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.
Recipe Notes
This recipe contains 430 calories per serve.