Tortillas with Chicken Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breasts, skinless and boneless, in fine strips
- 2 vegetable onions, cut into rings
- 2 large bell peppers, red and yellow, pitted, diced
- 2 tablespoon olive oil
- 12 tortilla (s), soft, warm
- 250 g sauce (uacamole)
- 300 g sour cream
- 2 tablespoon sesame seeds, dry-roasted
- 2 tablespoon coriander greens, chopped
- 4 lime (s), juice it
- 3 tablespoon olive oil
- 0.5 ½ handful oregano, dried
- 1 teaspoon coriander powder
Print Recipe
Pin Recipe Instructions
- For the marinade, mix together the lime juice, 3 tablespoons of olive oil, the dried oregano and the coriander powder. Add the chicken strips and refrigerate for 4 hours.
- Fry the chicken in the marinade in a high pan. Add the onions and peppers and continue frying until the vegetables are cooked through but still crisp. The meat is best served in a hot pan. Serve with the sour cream, the toasted sesame seeds, the guacamole and the fresh chopped coriander. Put a little of each on a tortilla, roll it up and enjoy.
- Tip:
- Also tastes very good without chicken, then double the amount of vegetables.
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