600g chicken thigh fillets, sliced
35g sachet chipotle seasoning mix
1 Tbsp extra virgin olive oil
4 white corn tortillas, cut in wedges
4 ripe tomatoes, seeded and diced
4 green shallots, finely sliced
1⁄2 red onion, finely diced
3 cloves garlic, minced
1⁄4 bunch coriander, roughly chopped
Sea-salt flakes and freshly-ground black pepper, to season
1 small iceberg lettuce
2 cups cooked rice
400g black beans, rinsed, drained, warmed
2 Lebanese cucumbers, cut into fine batons
1 cup grated tasty cheese
Sour cream, to serve
Guacamole, to serve
2 Tbsp smoky chipotle aioli
Lime wedges, to garnish
Preheat oven to 200°C fan- forced (220°C conventional). Line 2 large oven trays with baking paper. Place chicken and seasoning mix in large bowl. Toss to coat, then drizzle with oil. Arrange on 1 prepared tray and bake for 12-15 minutes or until just cooked.
Lay tortilla wedges in a single layer on remaining prepared tray. Bake for 5-8 minutes or until crisp.
Meanwhile, combine the tomatoes, shallots, onion, garlic and coriander in a bowl. Season with salt and pepper.
Separate 4 outer leaves from lettuce and place in bowls, to form a cup. Finely shred remaining lettuce. Arrange rice, beans, shredded lettuce and cucumber in the lettuce cups. Spoon over the chicken. Top with cheese, sour cream, guacamole and tomato mixture. Drizzle with smoky chipotle aioli and serve with tortilla wedges and lime wedges.