- For the spicy chicken
- 2 limes, rinsed
- 1tbsp olive oil
- 2 x 240g packs Skinless mini chicken breast fillets
- For the peppers
- 4 peppers (red, green, yellow and orange), washed
- 1 medium onion
- 2 garlic cloves, peeled and crushed
- For the guacamole
- 2 ripe avocados
- ¼tsp ground cayenne pepper
- 8 cherry tomatoes, washed and quatered
- To serve
- 320g pack flour tortillas, warmed as per packet instructions
Make the marinade for the chicken by grating the lime zest into a shallow bowl. Cut thelimes in half. Squeeze the juice from 3 halves into the bowl. Add the cayenne pepper and olive oil. Mix well. Add the chicken. Leave for 10 minutes.
Cut each pepper in half and pull out the core and stalk to deseed. Cut into thin slices and place in a mixing bowl. Peel and thinly slice the onion. Add to the peppers, with garlic and oil and mix. Leave until ready to cook.
To make the guacamole first cut the avocados in half. Remove the stones and scoop out the flesh. Gently mash with a fork to make a lumpy puree. Stir in the garlic with the juice from the remaining half lime and the cayenne pepper. Stir the cherry tomatoes into the guacamole
Heat the oil in a large non-stick pan over a medium heat. Cook the chicken, stirring occasionally until the pieces are browned and cooked through (usually about 7 minutes). There should be no trace of pink flesh and the juices must run clear. Transfer to a serving bowl.
Stir-fry the pepper mix for 2 minutes until it is lightly coloured but still crunchy. Wrap the chicken, guacamole and peppers in the warm tortillas.
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