PREPARATION: 35min ~ COOK: 10min ~ READY IN: 45min
3 chicken breasts, cut into strips
2 tbsp Hillfarm Canola Oil
2 onions, cut in half and sliced
1 small green capsicum, cut into strips
1 small red capsicum, cut into strips
1 small yellow capsicum, cut into strips
Guacamole, to serve
8 flour tortillas
Juice and zest of 3 limes
20 g palm sugar
2 cloves garlic, sliced
2 tsp dried oregano
2 tsp dried thyme
1 tsp cayenne pepper
1 tsp cumin
1 tsp cinnamon
Salt and pepper, to season
1 tbsp Hillfarm Canola Oil
- To make the marinade, mix together the lime juice and zest, sugar, garlic, oregano, thyme, cayenne, cumin, cinnamon, salt, pepper and 1 tbsp of oil.
- Coat the chicken pieces in the marinade and leave in the refrigerator for 30 minutes.
- Heat the rest of the oil in a large frying pan over a high heat. Sauté the marinated chicken for 5 minutes. Add the onion and peppers and cook for another 5 minutes or until the chicken is cooked through.
- To serve; warm the tortillas in a dry frypan. Spoon some of the chicken mixture down the middle of each tortilla then spoon on some guacamole and salsa. Roll the tortillas up like a cigar so they are long, thin rolls and enjoy.