Avocado, Mango & Chicken Tortillas

Serves 4


  • 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


  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.
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