Preparation
time: 35 minutes
Cooking time: 20 minutes
Serves 4-6 |
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Ingredients
For marinade
½ cup lime juice
4 cloves garlic, crushed
2 tbsp oil
½ teaspoon salt
½ teaspoon black pepper For
wrapping
1 lb chicken breast, cut into thin diagonal strips
4 flour tortillas
2 tbsp oil
2 red onions, thinly sliced
1 red sweet bell pepper, thinly sliced
1 green sweet bell pepper, thinly sliced
Directions
1.
Combine all the marinade ingredients and toss well with chicken,
cover and refrigerate for 2 hours. |
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| 2.
Preheat the oven to 350F. Wrap the tortillas in aluminum foil
and bake for 10 minutes to soften. Keep warm. |
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| 3.
Heat half the oil in a cast-iron or heavy based skillet. Drain
the chicken from marinade and cook, in batches, over high heat
for 4-5 minutes, or until charred and cooked through. Remove
and keep warm. Add the remaining oil and cook the vegetables
for 3 minutes. |
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| 4.
Wrap the chicken with vegetables and roll up, serve with guacamole
and a fresh tomato salsa. |
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