Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
2
- 5milliliter olive oil cooking spray
- 4 mini flour tortillas, warmed
- 1 small brown onion, finely chopped
- 200grams chicken breast fillet, finely chopped
- 1tablespoons no-added-salt tomato paste
- 250grams canned corn kernels, drained
- 1 tomato, finely chopped
- 1/2 cup grated mozzarella
- 3/4 cup light Greek-style yoghurt
- 320grams watermelon, peeled, chopped
Nutrition per serving
3100kJ / 740Cal
3100 Kilojoules or 740 Calories
36% of daily energy intake*
Protein
48.1grams
Fat
22.1grams
Carbs
87.0grams
Sugars
30.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Say goodbye to boring lunch boxes with these delicious chicken taco cups. Add watermelon and yoghurt to the lunch box for some refreshing snacks.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Spray 4 holes of a 1/3-cup capacity muffin pan with oil. Line holes with tortillas, crimping as required, to form a cup.
Step 2 of 3
Spray a large non-stick frying pan with oil, then heat over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add chicken and cook, stirring, for 5 minutes or until browned and just cooked through. Add paste and cook, stirring, for 1 minute or until combined. Remove pan from heat. Stir in corn and tomato until combined.
Step 3 of 3
Spoon chicken mixture into tortilla cups and sprinkle with cheese. Bake for 12 minutes or until tortillas are golden and cheese has melted. Place 2 taco cups in each lunch box with yoghurt and watermelon.
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