4 flour tortillas, 15cm each
2 avocados, pitted and chopped into 1cm chunks
1 lime, juice only
Salt and black pepper
400g tinned refried beans
2 chicken legs, bones removed and meat shredded
2 chicken thighs, bones removed and meat shredded
100g cheddar cheese, grated
Romaine lettuce, shredded
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line two baking trays with tin foil. Spray both sides of the tortillas with cooking spray, then place on the tray and bake for 7-8 minutes until crisp.
- In a bowl, toss the chopped avocado with the lime juice and season well with salt and black pepper.
- Spread one quarter of the beans on each tortilla and top with chicken and avocado. Scatter with the cheese, then return to the oven and bake for another 7-8 minutes until the chicken is warmed through and the cheese has melted.
- Serve immediately with lettuce, sour cream and salsa.
Note: Corn tortillas can be used as an alternative to flour tortillas, if you wish.
Per serving: 730kcals, 40.7g fat (12.9g saturated), 35.4g carbs, 1.1g sugars, 57.3g protein, 13.6g fibre, 0.636g sodium
MAKE IT YOURS: Like it spicy? Add some dried chilli flakes or chopped red chilli to the avocado!