An excellent treat dinner that is actually pretty healthy, lots of washing up too but seriously yummy. Prep is the key for making this stress free. You can also make you own salsa and guacamole, or just zizz up some pre bought ones to save a bit of time.
chicken, tortilla wraps, peppers (1 red, 1 yellow, 1 green) onions, garlic, lemon, paprika, ground cumin, chilli flakes, pepper, salt, olive oil, iceberg lettuce, tomatoes, grated cheese, peri peri sauce I cheated and used pre bought salsa and soured cream.
30 mins + marinade
Enough for 2 very greedy people with leftovers, perfect for 3.
Start by slicing 4 chicken breasts into strips, place in a bowl with 2tbsp of smoked paprika, 1/2 tsp of ground cumin, 1/2 a squeezed lemon, a crush garlic clove, generous glug of oil and a bit of salt and pepper. Cover and leave in the fridge for as long as possible.
I gave shop bought salsa a bit of extra life by adding: glug of peri peri sauce, half a sliced onion, some sliced tomatoes, salt, lemon, oil. To the sour cream, some lemon juice, pepper and a few chilli flakes. Then slice up the 3 peppers and one onion and fry over a hot heat with some oil. Be careful to keep them moving so the peppers don’t burn but chargrill, note that onions burn more easily so make sure you are moving everything around. At the same time put your chicken on to fry on a high heat and keep it moving too. After about 15 minutes vigorous frying they should be done. Serve with warmed tortillas, all the yummy add ons and some sliced iceberg lettuce (and tequila!)