Burrito-stuffed Chicken

Burrito-stuffed Chicken

  1. Use a sharp knife to slice the chicken breasts in half horizontally. Use a meat mallet to pound out the chicken breasts about 5mm thick.
  2. Spread 1 tbsp chipotle sauce over a piece of chicken. Top with 1/4 of the rice. Sprinkle with 1/4 of the beans, cheese and shallot. Carefully roll from the short end of the chicken to enclose. Secure with toothpicks.
  3. Process the corn chips in a food processor until fine crumbs form. Transfer to a plate. Whisk the eggs in a shallow bowl. Place flour on a plate. Working in batches, press the stuffed chicken in the flour, then in the eggs and then in the corn chip crumbs, pressing firmly to coat. Place in the fridge for 20 minutes to rest.
  4. Spray the basket of the air fryer with oil. Place the chicken in the basket and cook at 180 degrees for 12 minutes, turning halfway, or until cooked through.
  5. Discard toothpicks. Serve with avocado dip, jalapenos, coriander and lime wedges.
Baked Potato

Baked Potato

  1. Rub the potato all over with oil. If you like, rub salt over the skin for crispier finish.
  2. Put the potato in the airfryer and cook at 200 degrees for 20-30 minutes, then turn over.
  3. Check the middle is soft by poking a table knife into the center.
  4. For the cheddar and jalapeno topping, mix the cheese, tomato, and jalapeno slices, split the potato and spoon the cheese mixture on top.
  5. For the smashed avocado topping, mash the avocado with the lime or lemon juice, salt and pepper. Split the potato, spoon in the avocado mixture and scatter with seeds or your choice of seasoning.
Crunch-wrap Bites

Crunch-wrap Bites

  1. Place mayonnaise, 65g of the sour cream, 1tbsp seasoning, coriander, lime rind and juice and reserved jalapeno juice in a bowl. Stir until combined. Place in the fridge until required.
  2. Place the chicken, remaining sour cream and remaining seasoning in a bowl and stir until well combined.
  3. Microwave 4 tortillas on high for 20 seconds or until soft. Then top each tortilla with 1 tbsp chicken mixture , 1 tsp beans, 1tsp corn, 1 jalapeno, 1 slice of tomato and 1 cheese slice. Top each with two corn chips. Fold the tortilla up and place them seam-side-down in the basket. Spray with oil and cook for 5 minutes at 180 degrees.
  4. Arrange crunch wraps on a plate. Sprinkle with extra coriander and serve with sour cream dipping sauce.