Recipes
Date posted: 16/09/2020
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!