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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A versatile recipe, add other veg, or make it hotter by adding chili if you like. I serve this with a green salad. For a lower fat, but just as tasty meal use non fat greek style yoghurt instead of Sour cream. Add a little lemon juice to the yoghurt for a sour taste. Ingredients:
8 plain flour tortillas |
3 chicken breasts, cut into strips |
1 red onion, cut into strips |
1 green bell pepper, cut into strips |
200 ml mild salsa (hot if you prefer) |
1 tablespoon honey |
1 garlic clove, crushed |
1 teaspoon cumin |
ground black pepper, to taste |
1 tablespoon olive oil |
8 tablespoons light sour cream |
Directions:
1. Pre heat the oven at 175°C.
2. Mix together the chicken , red onion, green bell pepper, 100 ml salsa, honey, garlic, cumin, and pepper.
3. Heat the olive oil in a baking pan.
4. Place the mix into the pan and cover with foil.
5. Cook for approximately 20 minutes, stir and cook uncovered for a further 10-15 minutes.
6. Warm the tortilla wraps.
7. Take each wrap and cover with 1 tbls of salsa and 1 tbls of light sour cream.
8. Fill each tortilla with an 1/8 of the chicken mix, and roll into cylinders.
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