Eat right tonight
One shop, 5 dinners
Great use for leftover cooked chicken
SERVES 4 PREP 10 MINS COOK 10 MINS
✱ 1 corn on the cob ✱ 1tsp olive oil ✱ 4 corn tortillas ✱ 200g cooked chicken breast, shredded ✱ a handful of fresh coriander, chopped ✱ Grated zest and juice of 1 lime, plus the
juice of 1/2 -1 lime ✱ 4 jalapeño peppers from a jar, sliced ✱ 2tbsp light mayonnaise ✱ 1tsp Heinz Fiery Sriracha sauce
✱ 1/2 iceberg lettuce, shredded
1 heat the oven to 200°c, gas 6. brush the corn with the oil and fry until tender and charred. cool slightly then cut away the kernels with a knife.
2 heat tortillas in oven until just coloured. using oven gloves, mould each one over an upturned glass to make a ‘bowl’.
3 Put the chicken in a mixing bowl with the coriander, lime zest, juice of 1 lime and jalapeños. mix together the mayonnaise, sriracha sauce, remaining lime juice and a little water to make a dressing. Season.
4 Divide the lettuce between the taco bowls, top with the chicken mixture and corn kernels and drizzle over the dressing. Per serving: 300 cals, 8g fat (2g saturated), 34g carbohydrates