BAKED CHICKEN & AVOCADO “MEATBALLS” WITH PIQUANTE PEPPERS, SPRING ONIONS AND LIME; ON MULTI-GRAIN TORTILLAS

19
Mar

Great for school lunch boxes, and can be prepared ahead – will keep in the fridge for one week

Makes 24 meatballs

INGREDIENTS FOR THE MEATBALLS

  • 500g ground chicken
  • 1 large egg
  • ⅓ cup breadcrumbs
  • ½ cup mashed avocado, medium size
  • 4 small courgettes, grated
  • 2 tablespoons minced onion
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon salt
  • ½ teaspoon red pepper flakes (optional)
  • 2 cloves garlic, crushed

INGREDIENTS FOR THE TORTILLAS

  • 4 tortillas
  • Shredded red cabbage or coleslaw
  • Salsa
  • 100g piquante peppers, sliced
  • 2 ripe avocados, sliced
  • Fresh coriander and micro herbs to garnish

METHOD:

  1. Combine all ingredients in a large bowl, until thoroughly mixed.
  2. Using a 1 ½ tablespoon measure ice cream scoop, make about 25 balls and place them on a greased baking sheet, about 4cm If you do not have an ice cream scoop, use a heaped tablespoon to measure the mixture and shape them with your hands (keep a small bowl of water to dip your hands into for easier shaping).
  3. Spray the tops of the balls with a coating of non-stick cooking spray, place on an air fryer baking sheet and bake for 8-10 Or in a pre-heated oven at 180°c for 15 – 20 minutes until golden brown and cooked through.
  4. To serve arrange the salad, salsa, piquante peppers, meatballs and sliced avocado on top of the tortillas, garnish with fresh coriander and lime wedges.
DOWNLOAD ATTACHMENT: Baked Chicken_Avocado Meatballs
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