Oat Tortilla with Chicken Tinga and Guacamole

Ingredients

• Chicken Breast120 g
• Avocado1/4 count (60 g)
• Oats4 tablespoon (40 g)
• Water1/4 glass (63 ml)
• Onion1/4 count (38 g)
• Oil1 teaspoon (3 ml)
• Tomato1 count (130 g)

Instructions

1. 1

   Step 1

   Put the chicken in a pot with boiling water and let boil for 12-15 minutes. Once ready, shred.

2. 2

   Step 2

   Mix the oat flour with the water and let sit for 5 minutes.

3. 3

   Step 3

   If you have rolled oats, blend until you get a powdery flour.

4. 4

   Step 4

   In the meantime, chop the onion with the tomato and heat the oil in a pan over medium heat.

5. 5

   Step 5

   Once heated, add the tomato with the onion and a pinch of salt. Stir-fry for 5 minutes.

6. 6

   Step 6

   Add the shredded chicken, lower the heat and cover.

7. 7

   Step 7

   Cook for 9-10 more minutes. You can add some water or broth to make it juicier. Add salt and pepper to taste.

8. 8

   Step 8

   After the oats are ready, heat a non-stick pan over medium heat. If you don't have that type of pan, use some oil.

9. 9

   Step 9

   Once heated, add the oats in 2 or 3 servings and shape into tortillas. Let cook each side for 2 minutes.

10. 10

    Step 10

    Smash the avocado and season with lemon juice, salt and pepper to taste. If you want, add tomato, onion and chopped cilantro.

11. 11

    Step 11

    Serve the chicken tinga on the oat tortilla with the guacamole.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oat Tortilla with Chicken Tinga and Guacamole can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.