Chipo­tle Chicken with Mango

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SERVES 4 PREP 10 min­utes COOK 10 min­utes NU­TRI­TION 2011kJ; 29g fat (12g sat); 43g car­bo­hy­drate; 15g pro­tein; 8g fi­bre a serve COST $3.50 a serve

2 tea­spoons veg­etable

or olive oil

1 onion, finely chopped 2 cloves gar­lic, crushed 35g sa­chet chipo­tle

sea­son­ing mix

425g can baked beans

in bar­be­cue sauce

2 cups shred­ded

cooked chicken

1 mango, chopped

1 avo­cado, chopped

½ cup co­rian­der leaves

½ red onion, thinly sliced 1 ta­ble­spoon lime juice, plus

ex­tra lime halves, to serve 1 fresh long red chilli, sliced


8 large tor­tillas, heated

½ cup ex­tra-light sour cream,

to serve (op­tional)


Heat oil in a large saucepan over mod­er­ate heat. Cook and stir onion and gar­lic for 3 min­utes or un­til soft. Add sea­son­ing mix; cook and stir for 30 sec­onds or un­til fra­grant. Re­duce heat. Add the baked beans and chicken; cook and stir for 2 min­utes or un­til heated.


Mean­while, com­bine the mango, avo­cado, co­rian­der, red onion, juice and chilli (if us­ing) in a bowl.


Di­vide chicken mix­ture be­tween tor­tillas. Top with mango mix­ture. Serve with sour cream and lime halves.

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