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FILLING
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400 g Chicken fillets
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10 ml Chili Oil
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15 ml olive oil
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5 ml Ground cumin
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5 ml smoked paprika
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15 ml barbeque spice
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To Taste salt and pepper
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50 ml finely chopped coriander
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2 cloves crushed garlic
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1 Chopped Red Pepper
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1 Small Onion, Thinly Sliced
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4 tortilla wraps
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200 g Grated Mature Cheddar
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Shredded Lettuce For Serving
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Lime Wedge For Serving
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AVOCADO SALSA
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1 Avocado, Peeled, Pitted And FLesh Scooped Out
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10 ml Chili Oil
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30 ml finely chopped coriander
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20 ml lemon juice
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salt and pepper
Serves 4
TO MAKE THE SALSA:
- Add the avocado,chili oil, 30 ml water, coriander, lemon juice salt and pepper to a food processor and blend until smooth. Cover and keep the salsa stored in the refrigerator until you’re ready to serve.
TO MAKE THE FILLING:
- Preheat oven to 200°C and spray a baking tray with oil. Add the chicken, chili oil, olive oil, cumin, smoked paprika, barbeque spice, salt, black pepper, garlic, coriander, red peppers and onion to a large bowl and toss until fully coated.
- Arrange the chicken and veggies in your prepared tray. Bake for ±20 minutes or until the chicken is cooked through and the veggies tender.
- Once done, use 2 large forks to shred the chicken OR use a knife to cut it. Mix together to make the filling.
TO ASSEMBLE:
- Line another baking tray with baking paper. Lay out the tortillas and spray with olive oil spray on both sides. Bake for ±5 minutes. (They must not be crisp -still being able to fold over your filling.)
- Layer tortillas with cheese, chicken filling and a little more cheese. Fold over and press down gently.
- Place tortillas back in the oven and bake for ±5 minutes or until the cheese has melted and your tortillas are crispy. Serve with the salsa, chopped lettuce and lime wedges