Tortillas enclose a filling with all the flavour of traditional guacamole, but far less fat.
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2 skinned and boned chicken breasts, about 125 g (4½ oz) each
Salt and black pepper
150 g (5½ oz) frozen peas
1 small green chilli, deseeded and chopped
1 clove garlic, crushed
3 tablespoons low-fat Greek yoghurt
2-3 tablespoons chopped fresh coriander
Juice of 1 lime
150 g (5½ oz) canned kidney beans, drained and rinsed
100 g (3½ oz) tomatoes, deseeded and chopped
2 spring onions, chopped
4 soft wheat flour tortillas
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Method Prep:20min › Cook:15min › Ready in:35min
Put a kettle of water on to boil and heat the grill to high. Grill the chicken breasts for 6-8 minutes, turning them over halfway through, until the juices run clear when they are pierced with a knife. Set them aside to cool then cut into cubes.
Meanwhile, simmer the peas in salted water for 5 minutes, or until tender. Drain and rinse.
Place the peas in a food processor, add the chilli, garlic and yoghurt, and some of the coriander and lime juice, then purée. Adjust the flavour with more coriander and lime juice and add salt and pepper to taste.
Stir the beans, tomatoes and spring onions into the purée. Spread it over each tortilla, top with chicken and roll it up. Wrap each parcel tightly in kitchen foil.