• 125g cherry tomatoes, quartered
• 125g can corn kernels, drained
• 2 green onions, finely sliced
• 2 tablespoons sweet chilli sauce (optional)
• 8 butter lettuce leaves
• 4 sheets wholemeal lavash bread
• 1 1/2 cups shredded barbecued chicken
• 1 cup grated tasty cheese

• 4 Flour tortillas (approximately 8-inches wide)
• 1 cup cooked, shredded or chopped, chicken meat
• 1/4 lb cheddar or Monterey jack cheese, sliced or grated
• 1 apple, sliced
• 1/4 cup salsa

• 1 large (about 285g) skinless chicken breast
• 4 tbs (1/3 cup) ricotta
• 2 spring onions, finely sliced
• 2 tbs finely chopped flat-leaf parsley
• 4 tortillas, halved
• Flesh of 1 avocado, sliced
• 1 Lebanese cucumber, cut into batons
• A handful of baby spinach

• 6 skinless, boneless chicken breast halves
• Cooking oil
• 2, 10 3/4 cans cream of chicken soup
• 3 tablespoon sour cream
• 1 small can of mild green chilies
• 12 corn tortillas
• 5-6 cups of shredded Colby-Jack cheese
• 1, 14 oz. can of black beans, rinsed & drained
• 1 14 oz can olives, drained & chopped
• 1 small red bell pepper, sliced

• 1kg chicken breast fillets
• 1 cup butter chicken curry paste (tomato and tamarind) (see note)
• 2/3 cup thick natural yoghurt
• 4 garlic cloves, crushed
• 2 tablespoons ghee (see note) or olive oil
• 1 cinnamon stick
• 425g can tomato puree
• 1 teaspoon Vegeta Chicken Stock Powder
• 1/2 cup water
• 1/3 cup thickened cream
• 4 green onions, sliced, to serve
• naan bread, to serve

• 8 chicken thigh fillets, trimmed
• 1 tablespoon olive oil
• 1 bunch baby bok choy, leaves and stems shredded
• 3 cups steamed jasmine rice
• lime wedges, to serve

Coriander chilli marinade

• 1/2 bunch coriander, washed, dried (see note)
• 1 lime, rind finely grated, juiced
• 2 long red chillies, finely chopped
• 1/4 teaspoon hot paprika
• 1 cup Greek-style yoghurt