Mexican Lunch Tortillas
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 2 large, skinless Chicken breasts (sliced)
- 1 large Red pepper (diced)
- 1 large, yellow pepper (diced)
- ½ cup sun-dried tomatoes (in oil)
- 2 tsps Fajita Seasoning
- 2 Vine Tomatoes (cored and diced)
- 2 cups Arugula
- 4 white Flour tortillas
- salt
- peppers
Product recommendation
A dollop of sour cream or creme fraiche would make an ideal accompaniment to these wraps.
Preparation steps
1.
Heat the oil in a frying pan over a moderate heat until hot. Add the chicken and plenty of seasoning, frying for 5 minutes until starting to brown.
2.
Add the peppers, sun-dried tomato, and fajita seasoning, continuing to fry for further 4 - 5 minutes until the chicken is cooked through.
3.
Stir in the fresh tomato and season to taste with salt and pepper. Remove from the heat and preheat a dry griddle pan over a moderate heat at the same time.
4.
Lay the tortillas flat and top with the rocket and then the fried chicken and vegetable mixture.
5.
Roll the wraps securely and griddle in the hot pan until lightly charred before serving.
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