6" Corn or Flour Tortillas
4 Cloves Garlic
Orange or Yellow Pepper
Chicken Breast Fillets or Strips
1 Red Chilli
1 Green Chilli
½ Lemon (Squeezed)
Herbs & Spices:
1 tsp Dried Chilli’s
½ tsp Cumin
½ Hot Smoked Paprika
¼ Dried Coriander
Pinch Cinnamon, Nutmeg, Salt & Pepper
Jalapeno Peppers (Jar)
Cheddar or Hard Cheese (grated)
Chop chicken into large bite sized pieces. Chop the peppers into strips. Chop the onion and chillis into rings. Bash the garlic, peels and finely chop. Mix the spices together. Put half the spices and the chicken into a bowl and mix.
Drizzle a large skillet or griddle with the olive oil. Add chicken and fry for 3-5 minutes or till chicken is tender and no longer pink. Add the onion, garlic and peppers and sprinkle with the rest of the spices and stir until spread evenly. Cook and stir till heated through and leave on a low heat while heating the tortillas. For the tortillas, heat a non-stick frying pan until hot, add the tortillas one at a time for 20-30 seconds each side. Keep warm by wrapping in clean tea towels and kitchen roll. Put all the items on the table to serve (so people can help themselves). Sprinkle chicken mixture with the chopped, fresh coriander and squeezed lemon juice.
To build the tortilla use any combination of the ingredients to make it how you like it. As an example: Place the tortilla on your plate, spread with some of the sour cream, guacamole and salsa. Top with the chicken mixture, jalapeno's, lettuce and cheese. Roll up and enjoy!