Summary

Ingredients

• 4 chicken breast fillet (s)
• 8 tortilla (s)
• 1 iceberg lettuce
• 2 red peppers, halved, cut into cm strips
• 2 teaspoons chilli flakes
• salt
• pepper from the grinder
• 2 teaspoons oregano
• 3 large cloves garlic, finely chopped
• 3 tablespoon olive oil
• 3 tablespoon honey
• 1 tablespoon vinegar (red wine vinegar)

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Instructions

1. In a bowl, combine 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 3 tablespoons honey, 3 cloves garlic (finely chopped), 2 teaspoons oregano, and 2 teaspoons chilli flakes. Stir well and season with salt and pepper to taste.
2. Wash the 4 chicken breast fillets, pat them dry, and cut them into thin strips across the grain.
3. Place the chicken strips in the marinade, stir to coat, cover, and refrigerate for about 3 hours, stirring every 45 minutes.
4. Preheat your oven to 60°C (140°F).
5. Heat a grill pan (or regular frying pan) over medium heat. Remove the chicken from the marinade and cook for about 3 minutes on each side until cooked through. Transfer to the warm oven.
6. In the same pan, fry the 2 red peppers (halved and cut into strips) for about 2 minutes on each side over medium heat. Transfer to the oven and mix gently with the chicken.
7. Heat the 8 tortillas according to the packet instructions.
8. Wash and tear the 1 iceberg lettuce. Place lettuce on each tortilla, top with the chicken and pepper mixture, roll up, and serve immediately.