Mexican Chicken Wraps
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 8 Flour tortillas
- 4 small, skinless Chicken breasts (cut into strips)
- 0.333 cup sunflower oil
- 1 red pepper (seeded and sliced)
- 1 yellow pepper (seeded and sliced)
- 1 green pepper (seeded and sliced)
- 1 large onion (finely sliced)
- 1 tsp ground Cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- salt
- peppers
- red Cabbage (julienned)
- red chili peppers (to garnish)
- For the guacamole
- 2 Avocados (stoned with flesh removed)
- ½ Lime (juiced)
- 1 tsp Tabasco sauce
- 1 small garlic clove (minced)
- salt
- peppers
- For the salsa
- 1 cup canned Tomatoes
- 1 Tbsp Cider vinegar
- 1 tsp caster sugar
- salt
- peppers
- 1 tsp Tabasco sauce
Preparation steps
1.
Heat the sunflower oil in a large frying pan over a medium-high heat. Saute the chicken until golden, stirring occasionally, for 6-7 minutes.
2.
Meanwhile, combine the paprika, cayenne, cumin and salt and pepper in a small mixing bowl. Toss the spice mixture over the chicken and stir well.
3.
Stir in the onion and sliced peppers, mixing well and then reduce the heat and let the vegetable soften, stirring occasionally.
4.
Prepare the guacamole by mashing together the lime juice, avocado, minced garlic and tabasco sauce with salt and pepper to taste. Spoon into individual serving pots.
5.
Prepare the salsa by mixing together all the ingredients for it and seasoning to taste. Spoon into individual serving pots.
6.
Heat the tortillas in a dry frying pan over a medium-high heat for 10-15 seconds on both sides.
7.
Spoon the chicken mixture inside and fold the ends in before folding the sides in to create the fajitas.
8.
Arrange in parchment paper and serve with the pots of guacamole and salsa. Garnish with the red chillies to the side and the cabbage on top.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
