Chicken tortillas
Tortillas scream out endless creativity. Firstly you can use any type of seafood, meat or vegetables and quickly marinate to add flavour before cooking. Then there are the countless options of nutritious raw vegetables, either diced, finely sliced or grated, and salad leaves too. And lastly, all the many sauces you can add. I love the smoky, cooling flavours of this simple sour cream and barbecue sauce combo. Having a selection of fillings and sauce options on the table is a great way to demolish these tasty tortillas.
Fast and simple is not my speciality and not at all what I do in the kitchen at Vinnies so whenever I do have to cook dinner for the family after rushing back from ballet or rugby practice, my wife Jane laughs at how long it jolly takes me and how many dishes I produce. So it’s three of Jane’s recipes I am sharing here to help us all get dinner on the table quickly and efficiently.
Ingredients
| 450 g | Chicken tenderloins (Main) |
| 1 tsp | Garlic, finely grated |
| 2 tsp | Fresh thyme |
| 2 tsp | Olive oil |
| ¼ tsp | Salt |
| 4 large | Tortilla wraps (Main) |
| 80 g | Sour cream |
| ¾ cup | Diced tomatoes |
| ¾ cup | Cucumbers, diced |
| 1 | Carrot, sliced into thin batons |
| 1 | Yellow capsicum, sliced into thin batons |
| 1 serving | Barbecue sauce |
| ¼ cup | Fresh coriander |
Directions
- Marinate the tenderloins with the garlic, thyme, olive oil and salt.
- Heat grill or barbecue to a high heat. Cook chicken for 2 minutes on each side or until lightly caramelised and cooked.
- Lay tortillas on plates, spread with sour cream then top with tomatoes, cucumber, carrot and yellow capsicum.
- Add chicken then finish with extra sour cream, barbecue sauce and coriander.