| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Servings |
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Ingredients
- 1/4 cup rolled oats
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 0.8 lb boneless, skinless chicken breast cut into strips cooking oil spray
- 1 avocado diced
- 1 cup corn kernels fresh or canned
- 1 tomato diced
- 1 red onion diced
- 1/4 cup fresh cilantro chopped
- 1/4 lime juice
- 8 small corn tortilla
- 1 tsp dried oregano
Ingredients
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Instructions
- Preheat oven to 400F and line a baking tray with parchment paper.
- Combine oats with paprika, cumin, ground coriander, oregano and chili powder and mix well.
- Add the chicken strips to the oat mix and coat well, pressing the oats and spices into the chicken.
- Lay the chicken strips onto the prepared tray and lightly spray with cooking oil spray. Bake for 10-15 minutes, then turn chicken over, spray again with cooking oil spray and return to the oven for a further 10 minutes or until chicken is cooked through and the crumbs are golden.
- While the chicken is cooking combine the avocado, corn, tomato, onion, fresh cilantro and the lime juice.
- Heat the tortillas according to package directions.
- Fill each tortilla with an even amount of the crumbed chicken and salsa and serve. Two filled tortillas is one serving.
Recipe Notes
This recipe contains 428 calories per serve.