Ingredients
- 2 x 250 g chicken breast fillets
- 1 tablespoon Heart Foundation Mexican spice blend
- 2 tablespoons olive oil
- ½ cup drained, canned no added salt black beans
- 1 large roma tomato, cut into 1 cm pieces
- ½ small red onion, thinly sliced
- ½ cup chopped fresh coriander
- 2 tablespoons tomato salsa
- 4 wholegrain bread rolls
- 1 avocado, halved, sliced
- 4 butter lettuce leaves
Method
Step 1
Cut chicken fillets in half through the side to make 4 thin steaks in total. Combine spice blend and oil in a large shallow dish. Add chicken steaks and turn to coat evenly with spice mixture.
Step 2
Heat a large non-stick frying pan over a medium-high heat. Add chicken. Cook for about 3 minutes on each side or until evenly browned and cooked through.
Step 3
Meanwhile, combine beans, tomato, onion, coriander and salsa in a small bowl.
Step 4
Split rolls in half and toast lightly.
Step 5
To serve, place lettuce over base of rolls, then top with chicken, bean mix, avocado and roll tops.
Tips
- For a shortcut, replace chicken breast fillets with 4 uncrumbed chicken breast schnitzel steaks, available from supermarkets and specialty chicken shops.
- Use medium wholegrain wraps instead of wholemeal rolls, if preferred. Check labels and choose the brand lowest in sodium.
