Ingredients

  • 1 Red Pepper, sliced into strips
  • 1 Medium red onion, sliced into rings
  • 2 organic chicken breasts, skinless and boned, sliced into strips
  • 1 Teaspoon smoked paprika
  • Pinch of ground cumin
  • 2 limes
  • olive oil
  • Sea salt + freshly ground black pepper
  • 4 Flour tortillas
  • 1 x 150ml tub of soured cream
  • 1 x 230g tub of guacamole
  • 100g Cheddar cheese

Salsa

  • 1/2 -1 Fresh red chilli
  • 15 Cherry tomatoes
  • Small bunch of fresh coriander
  • Sea salt + freshly ground black pepper
  • 1 Lime
  • Extra virgin olive oil

Method

  1. Put a griddle pan on high heat. Put the strips of chicken, pepper and onion into a bowl with the paprika and cumin and squeeze over half a lime, drizzle a lug of olive oil, season with salt + pepper and mix well. Put to one side to marinate for 5 minutes.
  2. Finely chop your chilli. Roughly chop your tomatoes and the coriander, stalks and all. Put your chilli and tomatoes into a second bowl with salt + pepper and the juice of one lime. Add a good lug of olive oil then stir in your coriander to complete the salsa.
  3. Place the marinated chicken, peppers and onion into the now hot griddle pan and stir fry for 8 minutes or until golden. Warm your tortillas in a dry pan or microwave if necessary.
  4. Serve your warm tortillas on a plate and allow yourselves to dish out the chicken and vegetables at the table from the griddle pan. Try squeezing half a lime into the pan for a little sizzle ! Serve with the tubs of soured cream, guacamole, grated cheddar and fresh salsa.
  5. Then get rolling ! You could also include some thinly sliced lettuce and grated carrots for more variety if you like ?

Serves 2.

Download this, and other Bodyguards Healthy Recipes, as a PDF.

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