Chipotle chicken with air fryer tortilla chips and blended salsa

Name: Chipotle chicken with air fryer tortilla chips and blended salsa
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican, Latin American, American
Ingredients: 500g chicken breast, sliced into thin strips; ½ tbsp extra virgin olive oil; 1½ tbsp chipotle paste; juice of ½ lime; 2 cloves of garlic, peeled and crushed; ½ tsp salt; low-calorie cooking spray; 6 tortilla wraps; 2 tsp smoked paprika; 200 g tinned chopped tomatoes; Juice of half a lime; A small bunch of fresh coriander; One clove of garlic peeled; Half an onion roughly chopped; One fresh jalapeño, seeded and chopped or 1 tablespoon pickled jalapeños; One large remain lettuce shredded; 140 g of tin sweetcorn; Three spring onions finally chopped

4 steps

Prep:5minCook:25min

488 cal 63.6 g of carbs 40.3 g of protein 9.8 g of fat

Updated at: Tue, 04 Jun 2024 10:55:32 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories479.8 kcal (24%)

Total Fat18.2 g (26%)

Carbs53.8 g (21%)

Sugars5.5 g (6%)

Protein28.7 g (57%)

Sodium1165.7 mg (58%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500gchicken breast

sliced into thin strips

½ Tbspextra virgin olive oil

1 ½ Tbspchipotle paste

0.5juice of lime

2cloves of garlic

peeled and crushed

½ tspsalt

low-calorie cooking spray

Instructions

Step 1

1. Combine the chicken, oil, chipotle paste, lime juice, garlic and salt in a large bowl and mix well until the chicken is coated all over, then transfer to an air fryer basket and cook at 200°C for 12-15 minutes, flipping once, until cooked through. Alternatively, heat a few sprays of low-calorie cooking spray in a non-stick frying pan over a medium heat and cook the chicken for 5-10 minutes.

Step 2

2. Slice the tortillas into eight triangles and transfer to an air fryer basket. Sprinkle over the paprika and spray with cooking spray, then cook at 200°C for 4-6 minutes until crunchy. Alternatively, place on a baking tray lined with baking paper and bake at 180°C (160°C fan/350°F/Gas 4) for 10 minutes.

Step 3

3. Meanwhile, combine all the salsa ingredients in a blender and blend until combined, then transfer to sauce pots.

Step 4

4. Divide the chicken among airtight containers, then add the lettuce, sweetcorn and spring onions. Store the tortilla chips in separate containers to keep them crunchy. This will keep in the fridge for up to 4 days.