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4
Serves 4
1. Flatten chicken fillets. Mix together taco sauce, olive
oil and smoked paprika.
Brush over the chicken fillets and refrigerate for up
to one hour.
2. Preheat Griddle to ‘3’ and place fillets onto the
cooking surface. Pressing down with a spatula,
cook on both sides until cooked through. Remove
from Griddle and shred the chicken.
3. Spread tortilla flat, place a strip of shredded lettuce
down one side, top with mixed chickpeas, avocado,
tomato, onion, lemon juice and taco sauce. Top
with the shredded chicken and roll up. Serve with a
spoonful of sour cream and additional taco sauce.
INGREDIENTS
2 skinless chicken fillets,
trimmed of fat
2 tbsp taco sauce
1 tbsp olive oil
½ tsp smoked paprika
FILLING
4–6 Tortillas
Finely shredded lettuce
½ cup canned chickpeas,
well drained
1 avocado, peeled and
diced
1 ripe tomato, seeded
and diced
½ small red onion, diced
Squeeze of lemon juice
¼ cup taco sauce
Light sour cream
CHICKEN TORTILLAS
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