Chicken taco bowls are quick and easy to make with leftover chicken, coriander, fresh lime and spicy sauce. They are ready in 10 mins and (you’ll be pleased to know) just 288 calories per serving. The ‘bowl’ is made from the tortilla itself, which is shaped over the base of a small bowl or jug when warm to create a bowl that you can fill up. You can mix and match whatever you have in the fridge, as this is a fun way to make leftovers more interesting.
- 1 corn on the cob
- 1tsp olive oil
- 4 corn tortillas
- 200g cooked chicken breast
- Handful fresh coriander
- Zest and juice 1 lime, plus the juice ½-1 lime
- 4 jalapeños, chopped
- 2tbsp light mayonnaise
- 1tsp Heinz Sriracha Ketchup
- ½-1 iceberg lettuce, shredded
Heat the oven to 200C, gas 6. Brush the corn with oil and fry in a non-stick pan until tender and charred, then cut away the kernels with a knife. Heat the corn tortillas in the oven, one at a time, until just coloured. Mould each one over a glass Kilner jar or tumbler to make a ‘bowl’ – you will need to wear clean oven gloves or use a clean tea towel.
Shred the chicken and put in a bowl with the coriander, zest and juice of 1 lime and jalapeños, and season. Mix the mayonnaise, 1 ketchup and juice of ½ lime with a little water to make a dressing. Put the lettuce into a taco bowl and top with the chicken and dressing.
Swap the chicken for other meat instead. Try beef or shredded pork.