Ingredients
- Farmstead boneless, skinless chicken breasts, cut into strips 2
- Medium peppers, different colours, diced 2
- Large onion, sliced 1
- Clove of garlic, fine chopped or 1/2 teaspoon Everyday Favourites garlic powder 1
- Everyday Favourites ground cumin 1/2 tsp
- Everyday Favourites chilli powder or own choice of chilli sauce if preferred 1 tsp
- Everyday Favourites wheat flour tortillas, warmed 6-8
- Grated Everyday Favourites mature Cheddar cheese 300g
- Seasoning as required
- Fresh coriander top with
- Half a lime a squeeze
- Optional toppings: guacamole, chopped tomatoes and sour cream top with
Method
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- Marinate the chicken strips in a bowl for 10 minutes with the chilli, cumin, seasoning and garlic.
- Wrap the tortillas in kitchen foil and warm in the oven on low heat until ready to use (120C/100C Fan/Gas ½).
- Cook the marinated chicken for 5-8 minutes in the oil, until thoroughly cooked and browned.
- Fry the onion and peppers and fry for 5 minutes, adding more oil if needed.
- Build the dish by spreading the chicken and vegetable mix over half of the tortillas before added the grated Everyday Favourites mature Cheddar, fresh coriander and a squeeze of lime juice .
- Fold in half and cook on a hot griddle pan for 3 minutes each side.
- Cut each cooked tortilla in half, add optional chosen toppings and enjoy!
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