Chicken and Avocado Tortilla Cups

• 1 cup cooked chicken (shredded)
• 1 12 cups iceberg lettuce (shredded)
• 1 avocado (finely chopped)
• 1 tomatoes (medium finely chopped)
• 13 cup mayonnaise (egg type)
• 1 tablespoon sweet chili sauce
• 1 tablespoon basil (finely chopped)
• basil (leaves extra to serve)
• 4 flour tortillas
• mixed salad green (to serve)

1. Preheat oven to 200C (180C fan forced).
2. Lightly grease 4 holes of a 6 hole (3/4 cup capacity) texas muffin tray.
3. Combine chicken, lettuce, avocado, tomato, mayonnaise, chilli sauce and basil in a large bowl.
4. Microwave tortillas on high (100%) in 15 second bursts until pliable and carefully place in prepared muffin holes, shaping into cups and then bake for 5 minutes or until golden and crisp.
5. Place tortilla cups on serving plates and fill with chicken mixture and top with extra basil leaves.
6. Serve with salad mix.

chicken, avocado, tomatoes, mayonnaise, sweet chili sauce, basil, basil, flour tortillas, mixed salad green

Taken from www.food.com/recipe/chicken-and-avocado-tortilla-cups-449171 (may not work)