Snacks and Light Meals Recipes - Chicken-stuffed Tortillas Recipe

  
 

Snacks and Light Meals Recipes - Chicken-stuffed Tortillas Recipe

Ingredients

Serve 4

  • 6 boneless, skinless chicken breasts, cut into thin strips

  • 2 tablespoons olive oil

  • 2 large onions, sliced

  • 2 red peppers, cored, deseeded and cut into strips

  • 2 tablespoons sesame seeds, toasted

  • 12 soft tortillas, warmed

  • 300 ml/1/2 pint soured cream

  • 1 tablespoon chopped coriander

  • 1 quantity Guacamole

Marinade:

  • 8 tablespoons lime juice

  • 3 tablespoons olive oil

  • 1 teaspoon dried oregano

  • 1 teaspoon dried coriander

Method:

  1. To make the marinade, combine the ingredients in a bowl. Add the chicken strips and stir well. Cover and leave in the refrigerator for 4 hours.

  2. Put the chicken strips and marinade in a roasting tin. Cover with foil and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30 minutes. Remove the foil for the last 10 minutes of the cooking time.

  3. Meanwhile, heat the oil in a frying pan, add the onions and peppers, and sauté until they are soft and melting. It does not matter if they become a little brown and caramelized.

  4. Toast the sesame seeds in a dry frying pan over moderate heat. 

  5. Make the guacamole, following the instructions on Chimichangas recipe.

  6. Place a little of the onions and peppers on each warmed tortilla and top with some chicken. Add a little guacamole, some soured cream and sesame seeds. Sprinkle with coriander, roll up, and serve.