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Air Fryer Chicken Burrito Bowl in a Tortilla Bowl
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Air Fryer Chicken Burrito Bowl in a Tortilla Bowl

35 minServes 1Nutri-Score C€€
from @veryhungrygreek9 imports0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • chicken breast (tenderised)Meat135 g
  • Bangin' Chicken air-fry seasoning (heaped teaspoon)Spices1 piece
  • oil sprayPantry5 ml
  • tortilla wrapBakery1 piece
  • shop-bought Mexican rice (ready to serve)Grains100 g
  • iceberg lettuce (sliced)Produce40 g
  • cherry tomatoes (finely diced)Produce60 g
  • white onion (slice, finely diced)Produce1 piece
  • coriander (finely chopped)Produce10 g
  • lime (juiced)Produce1 piece
  • salt (good pinch)Spices2 g
  • salted tortilla chipsGrains10 g
  • natural yogurt (heaped tablespoon)Dairy20 g
  • chipotle paste (teaspoon)Pantry5 g
  • honey (teaspoon)Pantry7 g

per serving

Nutrition

540kcal

Carbs
74 g
Proteins
43 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Mixing bowl
  • Baking dish

step by step

Method

  1. Make the honey lime chipotle sauce

    • Mix the natural yogurt, chipotle paste, lime juice and honey together in a bowl.
    • Set aside until serving.
    Step 1

  2. Season and air fry the chicken

    • Tenderise the chicken breast.
    • Coat it with the Bangin' Chicken air-fry seasoning and spray with oil spray.
    • Air fry at 190 °C for 15–18 min until cooked through, then slice.
    Step 2

  3. Air fry the tortilla bowl

    • Place the tortilla wrap into a bowl and press an oven dish on top to hold the shape.
    • Air fry at 180 °C for 4–6 min until lightly golden.
    Step 3

  4. Make the pico de gallo

    • Mix the diced cherry tomatoes, white onion and coriander together.
    • Season with salt and a good squeeze of lime juice.
    Step 4

  5. Assemble the burrito bowl

    • Fill the tortilla bowl with the Mexican rice, iceberg lettuce, sliced chicken and pico de gallo.
    • Add the tortilla chips and finish with a drizzle of the homemade sauce.
    Step 5
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