Chicken Chilli with Crispy Tortillas and Guacamole

Steps

1. Preheat oven grill to high. Line an oven tray with baking paper. Place all guacamole ingredients in a small bowl and mash until smooth. Season and set aside.
2. Heat a drizzle of oil in a large oven-proof fry-pan on medium-high heat. Pat chicken dry with paper towels and season. Cook chicken and Mexican spice mix, stirring occasionally for about 4 minutes until golden.
3. Add capsicums, salt, canned tomatoes, chilli beans and honey to pan and stir to combine. Reduce heat to low-medium and cook for about 5 minutes, or until chilli has thickened and chicken is cooked through. Stir occasionally. Season to taste with salt (if needed) and pepper.
4. While chilli cooks, cut each tortilla wrap into 4 triangles and place on prepared tray, don’t worry if the edges overlap. Drizzle with olive oil. Place on middle-upper oven rack and grill for about 3 minutes each side, until golden and crispy.
5. Sprinkle cheese evenly over chilli. When tortillas have finished cooking, grill chilli in oven for about 3 minutes, until cheese is melted and golden. While chilli grills, finely dice cucumber and sprinkle over chilli when ready to serve.
6. To serve, divide chicken chilli between bowls and top with a dollop of guacamole. Serve crispy tortillas on the side for scooping. Squeeze over a lemon wedge just before serving (if desired).