About this recipe:This Mexican-inspired dish is easy to make and a fab change of pace. Chicken is sauteed with vinegar, lime juice, spring onion, garlic and oregano for loads of flavour, then served in flour tortillas with tomato, lettuce, grated Cheddar and tomato salsa.
675g (1 1/2 lb) skinless chicken breast fillets, diced
1 tablespoon red wine vinegar
1/2 lime, juiced
1 teaspoon caster sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 spring onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 flour tortilla wraps
1 tomato, diced
1/2 iceberg lettuce, shredded
50g (2 oz) grated Cheddar cheese
10 tablespoons tomato salsa
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Method Prep:15min › Cook:30min › Ready in:45min
Sauté chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, spring onion, garlic and oregano. Simmer for 10 minutes.
Heat a heavy frying pan over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
Instead of warming the tortillas one-by-one on the hob, wrap them in aluminium foil and place them in the oven on medium heat to warm up whilst you prepare the chicken.
I added some fried peppers and onions as I only had a small amount of chicken and mashed up some avocado to add to the filling. Was really tasty and makes a great spring/summer dish, together with some sour cream - 04 May 2013