Crispy Chicken & Avocado Breakfast Tacos
Golden chicken, creamy avocado and soft scrambled eggs loaded into warm tortillas and finished with a seriously savoury Brunch Crunch.
2
20
Ingredients
- 2 chicken breasts, sliced into strips
- 4 small tortillas
- 2 eggs
- 1 ripe avocado
- 3 tbsp Greek yoghurt
- 1 tbsp DishUp Brunch Crunch
- 1 tbsp olive oil
- ½ lime
Vegetarian swap: Replace the chicken with 200g halloumi, sliced into strips.
Method
- 1. Cook the chicken. Heat the olive oil in a frying pan and cook the chicken strips for 6–8 minutes until golden and cooked through.
- 2. Scramble the eggs. Remove the chicken, then add the eggs to the same pan and gently scramble until soft and just set.
- 3. Get the avocado ready. Slice or roughly smash the avocado and squeeze over a little lime.
- 4. Warm the tortillas in a dry frying pan for around 30 seconds on each side, then spread each with a little Greek yoghurt.
- 5. Load them up. Add the avocado, scrambled egg and crispy chicken, then finish with a squeeze of lime and a generous sprinkle of Brunch Crunch.
Ready to Upgrade Your Cooking?
Choose your blend. Add to your cupboard. Transform dinner tonight.
.avif)
.avif)
