Summary

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

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Instructions

1. 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.
2. 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.
3. Tip:
4. Also tastes very good without chicken, then double the amount of vegetables.