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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
1 (8 inch) packet flour tortillas |
2 chicken breasts, skinned |
1 thinly sliced onion |
2 cloves garlic, minced |
1 teaspoon lime juice |
1/2 cup tomato sauce |
1/4 teaspoon salt |
1/2 teaspoon cumin |
1 teaspoon pepper |
1 teaspoon chili powder |
1 cup seeded chopped peeled tomato |
1/4 cup finely chopped onion |
2 tablespoons chopped green chilies |
1 tablespoon chopped fresh parsley |
1/2 cup chopped sweet red pepper |
1/4 teaspoon garlic salt |
Directions:
1. debone the chicken breasts and cut into 3 x 1/4 strips.
2. Leave aside.
3. In a bowl, combine together the lime juice, tomato sauce, salt, cumin, pepper and chilli powder to make sauce.
4. Keep aside.
5. heat 2 tbsp oil in a large frying pan.
6. Add the chicken, onion and garlic.
7. Stir fry for about 6 minutes.
8. Drain.
9. Stir in sauce and cook for 3 minutes more.
10. Heat tortillas as directed on the packet.
11. Put some of the chicken in the center of each and fold the edges towards the center.
12. Serve with salsa, avacado slices, and sour cream.
13. For the salsa, in a bowl, combine together all the salsa ingredients cover& refrigerate for 3 hours to blend flavours.
14. Remove, stir well and then serve.
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