Saturday, April 11, 2009


Another great favourite. I've tried the Old El Paso kits and found them a tad disappointing, so with a bit of experimenting a came up with this recipe, that has never failed to be a hit.


For the chicken

4 chicken breasts, chopped into medium cubes
2 tsps chilli purée
1 tblsp olive oil
2 tsps salt

For the vegetables

1 large tomato, chopped roughly
1 large red bell pepper, chopped into chunks
1 large yellow bell pepper, chopped into chunks
1 large onion, peeled, quartered and stripped
2 cloves garlic, sliced thinly
2 tblsp olive oil
1 tsp cayenne pepper
1 tsp paprika
1 tsp coarse sea salt

For the sauce

2 tbslp mayonnaise
2 tblsp ketchup
1 tsp chilli sauce

2 pack of 8 large tortilla wraps


1. Add the vegetables, olive oil, salt and spices to a large shallow roasting tin
2. Mix together until the oil coats all the vegetables
3. Place in the oven at 180°C

Meanwhile prepare the chicken

1. In a large shallow pan, heat the oil gently
2. Add the chicken, salt and chilli
3. Stir constantly over a medium heat until the chilli coats all the chicken
4. Remove from the heat when the chicken just starts to whiten
5. Add the chicken to the vegetables (juices in the pan included)
6. Return to the oven for 5-10 mins, stirring occasionally

Meanwhile mix the ketchup, mayonnaise and chilli sauce together in a small bowl

Once the vegetables and chicken are well roasted (not browned) remove from the oven and place to cool.

Place the tortilla wraps two at a time in the warm oven (switched off)for 30 seconds.

Place the bowl of vegetables and sauce on the table for a self service atmosphere, keep warming the tortillas two by two as the cries for more flow! Serve with creme fraiche/sour cream, grated cheese and guacemole (to cut the spiciness)

Serves : 8 (or 4 if 2 each)
Preparation time : 5 -10 mins
Cooking time : 15 - 20 mins

1 comment:

paris parfait said...

Yummy! I think this will be on one of this week's menus.


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