cook 30 mins
  • 3 tablespoons olive oil
  • 1 red, 1 green and 1 orange pepper, cored, deseeded and cut into chunks
  • 375 g (12 oz) chicken breasts, diced
  • 2 red onions, cut into thin wedges
  • 1 courgette, cut into chunks
  • 1 tablespoon Cajun spice
  • 1 tablespoon chopped thyme leaves
  • 8 soft flour tortilla wraps
  • 1 avocado, peeled, stoned and roughly chopped
  • finely grated rind and juice of 1/2 lime
  • salt and pepper
  • 1/2 lime cut into wedges
  • soured cream
  • Heat the oil in a large, heavy-based frying pan and cook the peppers, chicken and onions over a high heat, stirring continually, for 10 minutes or until golden in places. Add the courgette and the Cajun spice, toss and stir-fry for a further 10 minutes or until the chicken is cooked and the vegetables are softened and lightly charred in places. Stir in the thyme leaves.
  • Warm the flour tortillas in a warm oven or microwave. Meanwhile, to make the guacamole, put the avocado in a bowl and mash well with a fork until smooth but still textured. Season generously with salt and pepper, add the lime rind and juice and stir well to combine.
  • Serve the warm tortillas filled with spoonfuls of the chicken mixture, soured cream and guacamole, and either rolled or folded, and accompanied by a simple salad, if liked.
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