10/21/2025
CHICKEN BURRITO CRUNCH BOWL✨Full recipe below…..Don’t forget to hit SAVE 🤍
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For the chicken:
- 400g (14.1oz) chicken thigh, sliced into strips
- 1 tbsp extra virgin olive oil
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp chilli powder, or chilli flakes
- ½ tsp ground coriander
- ¼ tsp dried oregano
- ½ tsp garlic powder
For the salsa:
- 10 cherry tomatoes, quartered
- ¼ cup jalapenos, finely chopped
- ¼ red onion, finely chopped
- ¼ bunch coriander, leaves & stem finely chopped
- 1 lime, juiced
- 1 cup corn kernels
To serve:
- 1 head cos lettuce, finely chopped
- 1 400g (14.1oz) tin black beans, rinsed & drained
- 50g (1.7oz) cheddar cheese, grated
- 1 avocado, smashed with sea salt
- ¼ cup Greek yoghurt, optional
- Handful of corn chips
Method:
- Place the chicken strips in a bowl and pour the olive oil over the top. Then add the spices and a generous pinch of salt. Use a pair of tongs to toss the chicken and ensure each piece is evenly covered in the spice mix. Note: you can use a pre-made Mexican spice mix if you prefer.
- Place the chicken in the air-fryer basket and air-fry at 200C or 390F for 8 minutes or until cooked through.
- Whilst the chicken is cooking, prepare the salsa. Combine all of the ingredients in a small bowl along with a pinch of salt and some cracked black pepper. Toss to mix.
- Divide the chopped cos lettuce, black beans, cheese and avocado across 3 serving bowls. Add a dollop of greek yoghurt to each bowl, if using. Top with the spiced chicken and crumble some corn chips over the top.
Time to cook: 20
Serves: 2-3
