Chicken tortillas
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- Abigail Donnelly
- 6
- Easy
- Dairy free Health conscious
- 15 minutes
- 25 minutes
- Woolworths Simonsig Chenin Blanc Pinotage
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
“This is also good in corn taco shells – add some readymade cheese sauce if you like. Pico de gallo is a spicy Mexican salsa.” – Abigail Donnelly
Ingredients
- 4 free-range skinless chicken breasts, halved
- 3 T olive oil
- 1 t dried oregano
- 1 t onion powder
- ½ t ground cumin
- 2 T Woolworths salsa seasoning
- 6 Woolworths medium flour wraps
- 90 g Woolworths pickled red onion petals, drained (use the brine in a dressing)
- 2 avocados, peeled, sliced or chopped
- cucumber, sliced, for serving
- spring onions, thinly sliced, for serving
- lime wedges, for serving
- For the pico de gallo, mix:
- 2 cloves garlic, minced
- 1 large red chilli, finely chopped
- 3 T olive oil
- 1 T apple cider vinegar
- 1 T tomato paste
- 15 g coriander, chopped
- 200 g Woolworths mini Rosa tomatoes, halved
- salt, to taste
- 2 T lemon juice
Cooking Instructions
1. Toss the chicken in the oil, herbs and spices. Heat a pan and fry in batches until golden brown, tossing often.
2. Char the wraps in a pan. Fill the tortillas with the chicken, spoon over the pico de gallo and serve with the remaining ingredients.
Find more chicken recipes here.
Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana
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