Mexican Tortilla Wraps
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- For the fajitas
- 2 Tbsps Oil
- 4 skinless, boneless Chicken breasts (cut into strips)
- ½ Tbsp paprika
- 3 tsps hot Chili powder
- 1 onion (sliced)
- 1 red Bell pepper (sliced)
- 1 yellow Bell pepper (sliced)
- 14 ozs canned Tomatoes
- 4 Flour tortillas
- For the guacamole
- 3 mild chili peppers (finely chopped)
- 1 Tbsp finely chopped cilantro
- salt (to taste)
- 1 onion (finely chopped)
- ½ Lime (juice)
- 3 ripe Avocados
- To garnish
- shredded White cabbage
Preparation
Kitchen utensils
2 Pots, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Fine-mesh sieve, 1 Ladle, 1 Immersion blender, 1 Lid, 1 Citrus juicer
Preparation steps
1.
Heat the oil in a large frying pan and quickly brown the chicken strips. Add the paprika and chilli powder and cook for 1 minute. Remove from the pan.
2.
Add the onion and peppers to the pan and cook until softened. Add the tomatoes and chicken to the pan, cover and simmer for 15 minutes.
3.
For the guacamole: pound the chillies, coriander, salt and onion to a fine paste in a pestle and mortar or blender. Add the lime juice to make a loose smooth mixture.
4.
Put the avocado flesh into a bowl and mash until smooth. Add the pounded mixture and stir well.
5.
Divide the chicken mixture and guacamole between the tortillas and fold over to enclose the filling. Garnish with white cabbage.
