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Lime and pepper chicken tortillas

January 24, 2011

This is a lovely zingy meal that took minutes to prepare, although I must admit to having marinaded it overnight for a more intense flavour.

Lime chicken tortillas (serves 2)


2 chicken breasts, thinly sliced
zest and juice of 1 lime
1/2 red pepper, thinly sliced
4 tortillas
3 T guacamole
salad, to serve


1. If you have time,  marinade the chicken with the lime juice and zest and a little salt, pepper and olive oil, for up to a day.

2. Fry the chicken on a medium heat with the peppers until golden brown, or slightly charring, to taste.

3. Warm the tortillas on both sides in a hot frying pan, one by one.

4. Spread the guacamole down the centre of each tortilla, top with salad and the hot chicken and pepper mix, fold and serve.

We should have had fries with this, although that would have doubled the cooking time.

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