Ingredients
- 150 g chicken breast
- 2 tsp baja chicken spice
- 1 x potato wrap
- 6 x cherry tomatoes
- ½ pack spinach
- ½ x red onion
- ½ pack corn
- ½ x avocado
Method
- For this dinner we'll be using half of the sour cream dressing made earlier in the weekly menu.
- Slice the chicken fillet into bite-size pieces, season with baja chicken spice and fry in a pan until cooked all the way through.
- Make the tortilla chips by brushing the surface of the tortillas with olive oil. Sprinkle with salt and divide the wrap into 8 triangular pieces.
- Place the chips on a baking tray lined with parchment paper, and bake in the middle of the oven at 180 degrees for about 5-6 minutes. Don't worry if the chips aren't crispy immediately after baked, they'll crisp up as they cool down.
- Slice the red onion and cherry tomatoes into semicircles, and add to a bowl together with spinach and corn. In a separate bowl, mash the avocado with a fork.
- Place the salad in the centre of a serving dish, then top with chicken, sour cream dressing and avocado. Arrange the chips in a circle as seen on the picture for a fun presentation.
