Sizzling strips of chicken and vibrant peppers, seasoned with a potent blend of Mexican spices and a generous kick of chili, served with warm tortillas and your favorite cool toppings.

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients

• 2 Chicken breast fillets
• 1 teaspoon Dried Mexican oregano
• 1 teaspoon Ground cumin
• 1 teaspoon Maldon sea salt flakes
• ½ teaspoon Sugar
• 1 x 15ml tablespoon Garlic infused olive oil
• 2 x 15ml tablespoons Fresh lime juice
• 2 x 15ml tablespoons Groundnut oil or regular olive oil
• 2 Onions (peeled, halved and cut into thin half-moons)
• 1 Red pepper (core and seeds removed, cut into strips)
• 1 Orange pepper (core and seeds removed, cut into strips)
• 1 Yellow pepper (core and seeds removed, cut into strips)
• 8 Soft flour tortilla wraps
• to taste Chilli sauce
• 100 grams Cheddar cheese or Monterey Jack cheese (grated, optional)
• 125 millilitres Creme fraiche or sour cream (optional)
• 1 large or 2 small Avocado (finely diced and dressed with ½ teaspoon sea salt flakes and 2 teaspoons lime juice, optional)
• ½ Iceberg lettuce (shredded, optional)
• to garnish Chopped fresh coriander (optional)

Instructions

1. Slice chicken breast fillets into thin strips. In a bowl, combine the chicken with Mexican oregano, cumin, Maldon sea salt, sugar, 1 tablespoon garlic infused olive oil, 2 tablespoons lime juice, and a generous dash of chili sauce. Mix well and let marinate for at least 15 minutes while you prepare other ingredients.
2. Peel, halve, and cut the onions into thin half-moons. Core, deseed, and cut the red, orange, and yellow peppers into strips.
3. Heat 2 tablespoons of groundnut or regular olive oil in a large skillet or frying pan over medium-high heat. Add the marinated chicken strips and cook for 5-7 minutes, until browned and cooked through. Remove chicken from the pan and set aside.
4. Add the sliced onions and peppers to the same pan, adding a little more oil if needed. Sauté for 7-10 minutes, until tender-crisp. Add more chili sauce if desired for extra heat.
5. Return the cooked chicken to the pan with the vegetables. Toss to combine and heat through for 1-2 minutes.
6. Warm the flour tortilla wraps according to package instructions (microwave, oven, or dry skillet).
7. Serve the sizzling chicken and pepper mixture with warm tortillas and optional accompaniments like grated cheese, creme fraiche, diced avocado, shredded lettuce, and fresh coriander. Have extra chili sauce available for those who want to turn up the heat!