Full ingredients list:
- 4 cups barbecued chicken, skin removed, shredded
- 3 medium tomatoes
- 310g can creamed corn
- 60g spinach leaves, chopped
- 1 large avocado, roughly chopped
- 1/3 cup light sour cream
- 2 x 240g packets light tortillas
- olive oil cooking spray
Nutritional information (per serve)
Instructions and steps:
Step 1 Remove skin and meat from chicken. Discard skin and bones. Shred chicken and place into a large bowl. Halve tomatoes, removing seeds with a teaspoon. and dice. Discard seeds. Add tomato, corn and spinach to bowl with chicken. Combine well.
Step 2 Put avocado into a bowl and mash with a fork. Add sour cream. Stir until well combined.
Step 3 Divide chicken mixture among 6 tortillas. Spread evenly over each tortilla. Cover each with another tortilla.
Step 4 Heat a barbecue hotplate or a non-stick frying pan on medium heat. Spray tortillas with olive oil. Cook for 2 minutes or until golden. Turn and cook for a further 1-2 minutes or until golden. Cut into wedges and serve with mashed avocado.
About this recipe
First published: January 2009