Gluten Free Chicken Tortillas
- 1 Tbsp olive oil
- ½ Tbsp butter
- 14 ozs skinless, boneless Chicken breasts
- 1 small onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- ½ Tbsp light brown sugar
- ¼ tsp ground allspice
- ¼ tsp ground cinnamon
- ½ tsp Chili powder
- 14 ozs canned, chopped tomatoes
- 4 Corn tortilla
- To garnish
Heat the oil and butter in a large deep frying pan and brown the chicken on both sides. Remove and set aside.
Add the onion and garlic to the pan and cook for 5 minutes until softened. Stir in the sugar, spices and tomatoes. Bring to a boil and cook for 15 minutes.
Dice the chicken and add to the pan. Cook gently for 15-20 minutes, until the chicken is cooked through and the sauce is thick. Season to taste with salt and pepper.
Heat a frying pan over a medium heat. Cook the tortillas for about 1 minute on each side until golden.
Divide the filling between the tortillas and garnish with lettuce.