Avocado, Mango & Chicken Tortillas

Serves 4

Ingredients:

• 60mL Worcestershire sauce
• 1 tablespoon soy sauce
• 2 teaspoons adobo sauce (from canned chipotle chillies)
• 2 limes
• 1 large mango, coarsely chopped
• 1 tablespoon finely chopped cilantro
• 4 boneless, skinless chicken breasts (120 g each)
• 1 tablespoon finely chopped onion
• ½ teaspoon sea salt

Directions:

1. Mix Worcestershire, soy and adobo sauces with juice from 1 lime in a bowl.
2. Place chicken in a sealable plastic bag and pour in marinade. Refrigerate 30 minutes.
3. Heat oven to 175 degrees Celsius.
4. Combine mango, avocado, cilantro, onion, salt and juice from remaining lime in a bowl, then refrigerate.
5. Transfer chicken and marinade to a baking dish and cook until tender and no longer pink, approximately 20 minutes.
6. Remove chicken from oven, place each breast on a plate and top with 60g of salsa.
7. Serve with 1 tortilla each.