Clover Krush Chipotle Chicken Tortilla Bowls

Bursting with flavour and 100% goodness!

Serves: 4-5
Time: 45 minutes
Recipe by: Monicia Horne


6-8 mini tortillas
¼ cup olive oil
6 boneless chicken thighs, halved
1 tbsp ground cumin
1 tsp cayenne pepper
1 tsp paprika
1 tsp garlic powder
2 tbsp chipotle sauce
Salt and pepper to taste
1 cup corn kernels, drained from tin
½ red bell pepper, chopped
2 jalapenos, chopped
1 cup sour cream
Juice of 1 lime
Fresh Avo for serving
Fresh coriander for serving

Krush juice for serving


Preheat the oven to 180C. brush the tortillas with olive oil and press them into a greased muffin tin. Bake for 5-10 minutes, until golden brown. Set aside.
Add a glug of oil to a saucepan and add in the chicken. Season with the spices and chipotle sauce and season with salt and pepper. Once cooked through, toss together with the bell pepper, corn kernels, jalapenos, sour cream and juice of lime.
Add a heaped spoonful of the mixture into the tortilla cup and top with avo and coriander. Serve with a refreshing Krush juice.

Chefs Tip: You can replace the chicken with plant based alternatives, such as pulled oyster mushrooms or even red kidney beans

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