Dinner in Twenty

Tzipora Goldberger

Styling and photography by Mirel Freylich

 

 

If you need a fast, fun dinner, these BBQ chicken nachos are perfect. They come together with simple prep that you can even do ahead of time. Just bake your chips, shred some chicken, and pile on the toppings for a colorful, family-style meal.

 

Ingredients:

BBQ Chicken

1 lb. thick chicken cutlets

Barbecue sauce

 

 

Wrap Chips

2 large wraps (whole wheat, spelt, or any kind you like)

Avocado oil, for spraying

Salt and garlic powder, to taste

 

 

Pico de Gallo

2 medium tomatoes, diced

1 jalapeño, finely chopped (seeds removed for less heat)

Handful cilantro or parsley, chopped

Juice of 1 lime

½ teaspoon garlic powder

Pinch salt

 

 

Mango Salsa (optional)

1 mango, diced

½ avocado, diced

1 small tomato, diced

Juice of ½ lime

1 teaspoon garlic powder

 

 

Guacamole (optional)

2 avocados, mashed

1 small shallot, diced

1 tomato, diced

Juice of ½ lemon

1 teaspoon garlic powder

Pinch salt

 

 

Directions:

To prepare chicken, place chicken cutlets in a pot with barbecue sauce.

Cover and cook over medium heat for 15–20 minutes, until chicken is cooked through and tender.

Shred with two forks and set aside.

To prepare wrap chips, preheat oven to 350°F.

Cut wraps into triangles.

Arrange on a baking sheet, spray with avocado oil, and sprinkle with salt and garlic powder.

Bake for 15–20 minutes, until crisp.

To prepare pico de gallo, mix tomatoes, jalapeño, cilantro or parsley, lime juice, garlic powder, and salt.

Prepare mango salsa or guacamole by mixing all ingredients in a bowl.

To assemble, arrange baked chips on a tray or plate.

Top with shredded BBQ chicken.

Spoon pico de gallo over it, then finish with mango salsa or guac and enjoy!

 

 

Approximate macros:

Calories: 320–360

Protein: 22–26g

Carbs: 18–25g

Fat: 11–15g