 Chicken & Avocado Tortilla Sandwich
Preparation Time: 10 minutes
Cooking: 20 - 25 minutes
Serves: 2
Chicken & Avocado Tortilla Sandwich is perfect as a lunchtime treat or after school bite. Served hot or cold, kids on the go can enjoy the taste of British chicken with a Mexican twist.
Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently-inspected British farms. Or ask your butcher if it’s British.
Ingredients
2 skinless British chicken breast fillets, sliced
2 tsp olive oil
6 flour tortillas
150g Cheddar cheese, grated
Salt and pepper
4 tbsp ready-made salsa
Avocado and shredded lettuce, to serve
Method
1 Heat oil in a large frying pan on a medium heat. Add the chicken and cook for 5-6 minutes or until lightly browned.
2 Preheat the oven to 200°C / 400°F / gas mark 6.
3 Place one tortilla flat on a non-stick baking sheet. Scatter a third of the cheese and a third of the chicken onto the tortilla and top with salsa. Season with salt and pepper.
4 Add another tortilla and repeat the layers, as above, finishing with a cheese-topped tortilla. Place in the pre-heated oven and cook for 15-20 minutes, or until the tortillas are hot and the cheese is bubbling.
5 Cut into wedges with serve with any remaining salsa alongside the avocado and shredded lettuce.
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Nutritional Information
| Calories |
1063kcal |
217kcals |
| Protein |
60.8g |
12.4g |
| Carbohydrates |
103.8g |
21.2g |
| Fat |
46.2g |
9.4g |
| Saturated Fat |
20.5g |
4.2g |
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