Clean Chicken Nachos

Chicken Nachos


500gm Chicken Mince

1 x large Brown Onion, chopped finely

2 x teaspoons Minced Garlic

1 x Green Capsicum, chopped finely

1 x Red Capsicum, chopped finely

2 x large Truss Tomatoes, chopped finely

2 teaspoons Ground Cumin

2 teaspoons Ground Coriander

1 teaspoon Cayenne (you can leave this out if you don't like hot food!)

1 Tablespoon Extra Virgin Olive Oil (EVOO)


Mountain Bread Rye Wraps (1 x per serve) cut into small triangles

Greek yoghurt to serve

Fresh Coriander, chopped

1/4 Avocado, sliced to serve

In a saucepan, cook the onion and garlic in the EVOO until soft.

Add chicken mince and break apart with a wooden spoon while cooking to make small pieces.

Once cooked, add the spices and stir.

Add the red and green capsicum and tomato and stir through.

Cook for 5mins and set aside.


Place the cut up pieces of mountain bread on to a baking tray (this makes your 'chips') and bake in a moderate oven (180') for approx 4-5mins or until crispy.


Place 'chips' on a plate and top with a couple of spoons of mince and top with a dollop of yoghurt, some avocado and a sprinkle of chopped coriander. Please note: The 'chips' are very thin so it is best to eat this with utensils.