Nutrition Info (Per Serving)

578kcal Energy

61g Carbohydrate

51g Protein

11g (of which Sugar)

20g Fat

13g Fibre

4.6g (of which Saturated Fat)

2.2g Salt

Ingredients

4 large tortilla wraps, each cut into 12 triangles (255g)

2 tbsp oil

600g chicken breast fillets, thinly sliced

2 tbsp tinga paste (40g)

400g can chopped tomatoes

195g can sweetcorn, drained

200g pack sliced cavolo nero

435g can refried beans

1 large avocado, diced (150g flesh)

1 lime

½ x 25g pack coriander, chopped

Preheat the oven to 200^oC, gas mark 6.
Place the tortilla triangles in a large bowl and toss in 1 tbsp oil to evenly coat. Spread half of these in a single layer on a large baking tray and bake for 5-7 minutes until golden and crispy, set aside and repeat with the remaining triangles.
Meanwhile, mix the chicken and tinga paste together in a large bowl. Heat the remaining oil in a large frying pan and fry the chicken for 5-6 minutes, stir in the chopped tomatoes with ¼ can of water and the sweetcorn and cook for 5 minutes. Stir in the cavolo nero and cook for a further 5 minutes, season to taste.
Heat the refried beans according to pack instructions. Mix the diced avocado with the juice of half the lime and place both is small bowls.
Arrange the tortilla chips on 4 plates, top with the chicken tinga and serve with the refried beans and avocado. Sprinkle with coriander and cut the remaining lime half cut into wedges to squeeze over.

To save time, use shop bought tortilla chips or use wholegrain wraps to increase your fibre content.

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