Chicken Taquitos & Salad

📝 Ingredients

• 8 corn tortillas (about 30 g each)
• 300 g chicken breast (2 fillets of about 150 g each)
• 1 chicken stock cube + 750 ml water
• 60 g plain cream cheese
• 1 small tin sweetcorn (140 g drained)
• 1 tsp ground cumin + 1 tsp sweet paprika
• 1 lime (½ for the filling, ½ for the sauce)
• 2 tsp rapeseed oil
• 1 romaine lettuce heart (about 150 g)
• 150 g 2% Greek yoghurt
• 4 tbsp mild salsa
• 6 sprigs fresh coriander
• Salt, black pepper

🍴 Utensils

• Saucepan
• Mixing bowl
• Microwave
• Air fryer (or oven)
• Pastry brush
• Bowl

📖 Steps

1. In the saucepan, bring 750 ml water to the boil with the stock cube. Add the chicken fillets, turn the heat down low to a gentle simmer, cover and cook for 12 to 15 minutes, until no longer pink in the centre. Leave them to cool for 5 minutes in the stock so they stay juicy.
2. Drain the chicken and finely shred it with two forks. In the mixing bowl, combine it with the cream cheese, drained sweetcorn, cumin, paprika and the juice of half a lime. Season with salt and pepper and mix until you have an even filling that holds together.
3. Stack the tortillas between two sheets of slightly damp kitchen paper and heat them in the microwave for 30 to 40 seconds. They should be very pliable: cold corn tortillas crack when you roll them.
4. Spread about 2 heaped tbsp filling (55 g) in a log along the bottom of a tortilla, then roll it up tightly to the end. Place the taquito seam side down and repeat, keeping the remaining tortillas under the damp kitchen paper so they don't dry out.
5. Preheat the air fryer to 200 °C. Brush the taquitos with oil on all sides, then arrange them in the basket, seam side down, without crowding them (in two batches if needed).
6. Cook for 8 minutes at 200 °C, turning them halfway through, until golden and very crisp at the ends. In the oven: 15 minutes at 220 °C on a baking tray lined with baking paper, also turning them halfway through.
7. While they cook, chop the coriander. In the bowl, mix the Greek yoghurt, the juice of the other half of the lime, a pinch of salt and two-thirds of the coriander. Wash and dry the romaine, then slice it into 1 cm strips.
8. Arrange the romaine on the plates, place 4 taquitos per person on top, drizzle with the yoghurt sauce and mild salsa, then scatter over the rest of the coriander. Serve straight away, while they're still crisp.