A fresh, spicy wrap that is easy to prepare and bursting with flavour!
I want to make
Remove the seeds from the red pepper and slice thinly.
Peel the onion and slice thinly.
Slice the chicken breast lengthwise into narrow strips. Put the sliced sweet pepper, onion, and chicken in a bowl with the paprika powder and cumin powder.
Sprinkle with the juice of half a lime, add the olive oil, sprinkle with a good pinch of salt and pepper and mix well. Cover the bowl and leave to one side to marinate the chicken while you make the salsa.
Roughly chop the JOYN® tomatoes and put in a second bowl.
Finely chop the coriander and add to the JOYN® tomatoes.
Cut the red chili in half, remove the seeds and slice into wafer-thin strips. Add to the JOYN® tomatoes, to taste.
Squeeze 1 lime and add the juice together with the olive oil and a good pinch of salt to the bowl and mix well.
Heat a frying pan on medium heat.
Spoon the marinated chicken strips with the vegetables into the preheated pan and cook for 6 to 8 minutes until the chicken is golden brown and cooked through. Stir regularly to prevent burning. Squeeze the juice of the last half of lime into the sizzling pan.
Heat the tortillas in the microwave or in a warm, dry pan.
Put the warm tortillas on two plates. Put the pan on the table so people can serve themselves. Serve with the sour cream and guacamole, cheddar cheese and the fresh salsa.