Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 1/3 cup sour cream
- 2 avocados, peeled and sliced
- 1 red capsicum
- 2tablespoons coriander leaves, chopped
- 2 small red onions, thickly sliced
- 1 cos lettuce, leaves separated
- 1/3 cup lime juice
- 1/2teaspoons dried chilli flakes
- 1/2teaspoons ground cumin
- 4 corn cobettes
- 400grams can black beans, drained, rinsed
- 1/4 cup olive oil
- 4 chicken thigh fillets
- 4 tortilla wraps
Nutrition per serving
3450kJ / 825Cal
3450 Kilojoules or 825 Calories
40% of daily energy intake*
Protein
31.2grams
Fat
46.0grams
Carbs
67.5grams
Sugars
11.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
To make the marinade, combine oil, juice, coriander, garlic, chilli and cumin in a bowl. Transfer half to a medium snap-lock bag. Add chicken, seal bag and marinate in the fridge for 30 minutes or longer, if possible. Reserve remaining marinade for dressing.
Step 2 of 4
Heat a chargrill pan over high heat. Cut sides from capsicum. Chargrill capsicum, onion and corn until charred. Slice capsicum into strips. Transfer veg to a plate. Drizzle with some of the reserved marinade.
Step 3 of 4
Chargrill chicken thighs for 4 minutes each side or until cooked through. Remove from pan. Chargrill wraps for 30 seconds each side.
Step 4 of 4
Arrange lettuce on a serving plate. Slice chicken and arrange on top of vegetables, avocado and beans. Mix remaining marinade with sour cream and drizzle over salad. Serve garnished with extra coriander.
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