Chicken and Avocado Tortilla Cups

Love the presentation of this dish, from Recipe+

• Ready In: 15 mins
• Serves: 4
• Yields: 4 tortilla cups and salad

Ingredients

• 1  cup  cooked chicken (shredded)
• 1 1⁄2 cups iceberg lettuce (shredded)
• 1  avocado (finely chopped)
• 1  tomatoes (medium finely chopped)
• 1⁄3 cup mayonnaise (egg type)
• 1  tablespoon  sweet chili sauce
• 1  tablespoon basil (finely chopped)
•  basil (leaves extra to serve)
• 4  flour tortillas
•  mixed salad green (to serve)

Directions

1. Preheat oven to 200C (180C fan forced).
2. Lightly grease 4 holes of a 6 hole (3/4 cup capacity) texas muffin tray.
3. Combine chicken, lettuce, avocado, tomato, mayonnaise, chilli sauce and basil in a large bowl.
4. Microwave tortillas on high (100%) in 15 second bursts until pliable and carefully place in prepared muffin holes, shaping into cups and then bake for 5 minutes or until golden and crisp.
5. Place tortilla cups on serving plates and fill with chicken mixture and top with extra basil leaves.
6. Serve with salad mix.