Griddled chicken fajitas with squashed avocado

2 of 5-a-day autumn fibre quick tortilla wraps tortillas vitamin c wraps

N/A

Source

Ingredients

2 garlic cloves , finely grated

150g pot plain bio yogurt

½ tsp smoked paprika

¼ tsp ground cumin

¼ tsp ground coriander

¼ tsp oregano

200g mini chicken breast fillets

2 tomatoes , chopped

1 small red onion , finely chopped

1 green chilli , deseeded and finely chopped (optional)

4 tbsp chopped fresh coriander

juice 1 lime

2 seeded tortillas

1 avocado , halved and stoned

Method

Stir the garlic into the yogurt. Spoon 2 tbsp into a medium bowl, add the spices and oregano, and stir well. Add the chicken and toss until coated.

Heat a griddle pan and griddle the chicken for 5 mins, turning once, until cooked all the way through but still moist. (If you want to fry the chicken, wipe a little oil in a non-stick pan first or the spices will burn.)

Mix the tomatoes with the onion, chilli (if using), coriander and lime to taste. Heat the tortillas following pack instructions. Scoop the flesh from the avocado, squash half on top of each tortilla, then add the chicken and the salsa salad. Spoon over the garlicky yogurt, roll up and eat while still hot.