Chicken and Avocado Tortilla Cups |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Love the presentation of this dish, from Recipe+ Ingredients:
1 cup cooked chicken (shredded) |
1 1/2 cups iceberg lettuce (shredded) |
1 avocado (finely chopped) |
1 tomato (medium finely chopped) |
1/3 cup mayonnaise (egg type) |
1 tablespoon sweet chili sauce |
1 tablespoon basil (finely chopped) |
basil (leaves extra to serve) |
4 flour tortillas |
mixed salad green (to serve) |
Directions:
1. Preheat oven to 200C (180C fan forced).
2. Lightly grease 4 holes of a 6 hole (3/4 cup capacity) texas muffin tray.
3. Combine chicken, lettuce, avocado, tomato, mayonnaise, chilli sauce and basil in a large bowl.
4. Microwave tortillas on high (100%) in 15 second bursts until pliable and carefully place in prepared muffin holes, shaping into cups and then bake for 5 minutes or until golden and crisp.
5. Place tortilla cups on serving plates and fill with chicken mixture and top with extra basil leaves.
6. Serve with salad mix.
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