A vibrant and refreshing salad featuring tender, spiced chicken, crisp vegetables, and sweet corn, all tossed in a fiery lime dressing and wrapped in soft tortillas for a quick and satisfying meal.

Servings: 4 servings
Prep Time: 25 minutes
Cook Time: 15 minutes

Ingredients

• 2 Chicken breast fillets
• ½ teaspoon Dried Mexican oregano
• ½ teaspoon Ground cumin
• ½ teaspoon Maldon sea salt flakes
• 2 teaspoons Garlic infused olive oil
• 1 x 15ml tablespoon Groundnut oil or regular olive oil
• 3 x 15ml tablespoons Fresh lime juice
• 2-3 teaspoons, or to taste Chilli sauce
• ½ Onion (finely diced)
• ½ Red pepper (finely diced)
• 1 small (198g) can Sweetcorn (drained)
• 1 large or 2 small Avocado (finely diced)
• ½ Iceberg lettuce (shredded)
• ¼ cup Chopped fresh coriander
• 8 Soft flour tortilla wraps

Instructions

1. Season the chicken breast fillets with ½ teaspoon Mexican oregano, ½ teaspoon ground cumin, and ½ teaspoon Maldon sea salt flakes.
2. Heat 1 tablespoon groundnut or regular olive oil and 2 teaspoons garlic infused olive oil in a skillet over medium-high heat. Cook the seasoned chicken fillets for 6-8 minutes per side, or until fully cooked through. Let rest for a few minutes, then shred or dice the chicken into bite-sized pieces.
3. In a large bowl, combine the shredded/diced chicken, finely diced ½ onion, finely diced ½ red pepper, drained sweetcorn, and finely diced avocado.
4. Prepare the spicy lime dressing: In a small bowl, whisk together 3 tablespoons fresh lime juice and 2-3 teaspoons chilli sauce (or more, to your desired spice level).
5. Pour the dressing over the chicken and vegetable mixture. Add the chopped fresh coriander and toss gently to combine.
6. Lay out the soft flour tortilla wraps. Place a bed of shredded iceberg lettuce on each wrap, then spoon a generous amount of the spicy lime chicken salad mixture over the lettuce.
7. Roll up the tortillas tightly and serve immediately.