Chicken and capsicum tortillas
No matter if you're planning an elaborate menu or just planning in advance for tomorrow's Chicken and capsicum tortillas. This recipe comes from several years of participating in in the kitchen. I discover that adding a couple ingredients to a recipe adds depth to that which is usually dull. You might be searching for milder food items to produce along with your leftovers. Nice and gentle Chicken and capsicum tortillas ideal for post-vacation. The substances in this recipe receive your tongue thumping, and are very waist-friendly once you will require a'bite' following a busy getaway. Employing a few elements as options, this soup is filled with a fall and spicy flavor that produces it creamy. An ideal Chicken and capsicum tortillas to warm you up on cold winter days. Ideal for using leftover. Meals is also a significant component of your diet plan. You should compare the sum of this food you normally eat to the serving size recorded on the tag. Eating big parts or parts may result in fat gain.
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How to make Chicken and capsicum tortillas
Yield = 4Prep time: 0:20
Cook time: 0:10
Total time: 0:30
Ingredients
- 2 (about 120g each) single chicken breasts, skin removed
- 1 small red capsicum
- 1 small yellow capsicum
- 1 Spanish onion
- 1 lime, rind grated, juiced
- 1 small red chilli, finely chopped
- 40ml (2 tablespoons) vegetable oil
- 8 flour tortillas
- 1 cup chopped fresh coriander
- 1 cup hummus
- Butter lettuce leaves, to serve
- Sour cream, to serve
Method
- Step 1 Cut chicken, capsicums and onion into thin strips and place in a bowl. Add lime rind, chilli and oil and season with salt and pepper. Toss to combine.
- Step 2 Warm the tortillas following packet directions.
- Step 3 Heat a chargrill pan to high. When it is hot, add the chicken mixture and cook for 2-3 minutes until charred (you may need to do these in batches, if so, keep the cooked batch warm in the oven). Stir in the lime juice and half the coriander.
- Step 4 Spread tortillas with hummus, top with lettuce leaves, chicken and scatter with remaining coriander. Serve with sour cream.
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