Chipotle chicken rolls
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Ingredients
Method
Mix the chipotle paste and 3 tbsp soured cream in a medium bowl and add the chicken; season. Toss to coat, then cover and chill for at least 1 hour (or ideally 24 hours). Meanwhile, put the onion in a bowl with the lime juice, sugar and a pinch of salt; set aside to pickle (cover and chill it if you are leaving it for more than 30 minutes).
Put a lightly oiled griddle pan over a medium-high heat, then cook the chicken for 12-15 minutes, turning halfway, until charred, cooked through, the juices run clear and no pink meat remains. Rest on a plate for 5 minutes. Meanwhile, stir together the crushed avocados, chilli and coriander. Split open the rolls, spread the bases with the remaining 1 tbsp soured cream, then top with the lettuce and the avocado mixture. Slice the chicken and add to the rolls with the pickled onion, plus some extra coriander. Add the top of the roll and tuck in.
Make it even more special by including charred corn if you have time. Soak 2 corn on the cobs in a bowl of cold water for up to an hour while the chicken is marinating (this will help soften the corn, but isn’t vital if you forget). Pat the corn dry, coat with a little oil and season. Cover the chicken to keep warm while it rests, then cook the corn in the same griddle pan over a medium-high heat, until tender and charred (about 10 minutes). Hold a cob upright on a chopping board, then slice down the cobs to cut off the corn; add to your roll with the chicken.
