Burrito-stuffed Chicken


2 Chicken Breast Fillets
1/3 cup Chipotle sauce
3/4 cup Cooked Rice
3/4 cup Black Beans
1 cup shredded Mozzarella
1 green Shallot
170g Cheese Corn Chips
2 Eggs
1/4 cup Plain Flour
Avocado Dip
Sliced Jalapenos
Fresh Coriander leaves
Lime wedges


  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.