Ingredients:
3 chicken breast fillets
4 garlic cloves
1 red onions
2 tomatoes
1 green capsicum
2 tablespoons olive oil
1/4 teaspoon chili powder
8 ready-made flour tortillas
50 g cheddar cheese or 50 g monterey jack cheese
1 sprig flat leaf parsley, to garnish
lemon wedges, to garnish
Directions:
Cut the chicken into thin strips, peel and crush the garlic, peel and slice the onion, de-seed and roughly chop the tomatoes and deseed and slice the capsicum into strips.
Heat the oil in a large pan or wok, preferably non-stick and fry the chicken over a high heat, stirring for 2-3 minutes until it is starting to brown; add the garlic and onion and fry for another 2 minutes; stir in the chilli powder, tomatoes and capsicum and cook for 2-3 minutes, stirring, until the chicken is cooked through.
Preheat the grill to medium, grill the tortillas for 6 seconds on each side, or until warm; transfer them to a work surface and spoon equal amounts of the chicken filling onto the centre of each tortilla and roll up tightly.
Transfer the filled tortillas to an ovenproof dish and sprinkle with cheesse; cook under a hot grill for 2 minutes, or until golden. Garnish with parsley and lemon and serve.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.