Summary

Ingredients

• 1 medium onion (s), finely chopped
• 1 medium bell pepper (s), red, diced
• 2 large chicken breasts, diced
• 2 chilli pepper (s), green, finely chopped
• 2 clove (s) garlic, finely chopped
• 2 tomato (s), cut into cubes
• 1 large can corn
• 4 spring onions, cut into rings
• 1 glass sauce, (taco sauce)
• 2 avocado (s)
• 1 lemon (s), juice it
• salt and pepper
• 8 tortilla (s)
• 1 head iceberg lettuce
• 1 cup sour cream
• 1 cup sour cream
• Chilli sauce, sweet
• oil

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Instructions

1. Heat oil in a large pan over medium-high heat. Fry the onion and chicken for 3-4 minutes. Add the green chili peppers, garlic, corn, and tomatoes, and fry for 2-3 minutes. Add the taco sauce and spring onions, mix well, and remove from heat.
2. Place 2-3 tablespoons of filling in the center of each tortilla and fold the ends over to form a rectangular package. Secure with 2-4 toothpicks.
3. For the guacamole: Cut the avocados in half, remove the pits, and scoop out the pulp. Add a splash of lemon juice and mash finely. Season with salt and pepper to taste.
4. Wash the iceberg lettuce, dry it well, and cut into thin strips. Distribute on serving plates.
5. Fry or grill the tortilla packets in a pan or on a grill over medium-high heat for 2-3 minutes per side until golden. Place on the lettuce. Top with sour cream, guacamole, and sweet chilli sauce in that order, then serve.