These crisp tortilla baskets make an unusual and pretty first course. Prepare the "baskets" in advance and add the salad just before serving. If you want to vary the recipe you could use a large spoonful of guacamole instead of mixing diced avocado into the salad filling; or mash the avocado and a crushed garlic clove into the vinaigrette dressing and toss the salad leaves in it. Or, for a vegetarian version, replace the chicken with diced cheese, chickpeas, kidney beans or roasted vegetables.
Serves: 4
Preparation: 15 minutes
Cooking: 8–10 minutes
Ingredients
● Olive oil, for brushing
● 4 soft flour tortillas
● 1 ripe avocado
● 8 ripe cherry tomatoes, halved
● 1 yellow pepper, deseeded and chopped
● ½ red onion, diced
● 1 hot chilli, diced
● A few baby salad leaves, torn into pieces
● 150g cooked chicken breast, skinned and diced, or ripped
● Salt and freshly ground black pepper
● Salsa, to serve
● Chopped coriander to serve
