Chicken Tortilla Cups
Serves four (makes 16 tortilla cups)
Ingredients
• 3 chicken breasts
• 8 tortillas (gluten free or
non-gluten free)
• Bunch of spinach • Shredded cheddar
• 1 cup tomato pasta sauce • 1 tablespoon avocado oil • Salt and pepper
Optional ingredients
• 2 avocados (to make
guacamole)
• Sour cream • Chopped tomatoes • Lettuce
Instructions
1. Preheat oven to 180 degrees Celsius. Meanwhile, boil the chicken for about 15 minutes. When the meat has finished cooking, shred it.
2. Heat the avocado oil in a pot; throw in the shredded meat and stir in the tomato sauce, salt and pepper. Cover for five minutes, then add in spinach and cook until the spinach is wilted. 3. Cut the tortillas into fours. Fill each of the empty slots of a muffin tin with two tortilla quarters (layered one on top of the other), leaving room in the middle to fill with the meat.
4. Fill the middle with the cooked meat and top
with cheddar cheese, then bake for 15 minutes. 5. Serve with guacamole, sour cream, chopped
tomatoes and lettuce.
“Chicken tortilla cups are a favourite dish in our family. They’re delicious and crispy, and the kids love them!”