Ingredients
2 medium capsicums (multi-coloured), sliced into strips
1 large red onion, sliced
1kg chicken breasts, cut into strips
2 tsp smoked paprika
2 tsp ground cumin
2 tsp dried oregano
1/4 tsp cracked black pepper
3 Tbsp. extra virgin olive oil
To serve:
12 mini wholemeal tortilla’s
1 large avocado, sliced
170g Chobani Greek yoghurt
2 tomatoes, diced
1 baby cos lettuce, sliced
400g Edgell Mexican Mix Beans
250g shredded tasty cheese
200g Old El Paso Mexican Chunky Tomato Salsa Dip
Method
Preheat oven to 200C
Marinate chicken strips with dry spice mix
Add the sliced capsicum and onion to a tray
Place onto the pre marinated chicken
Drizzle the extra virgin olive oil and cover the tray with foil
Roast for 30 minutes or until vegetables soften and chicken cook’s through
Serve with your choice of fillings suggested above
Enjoy a bit of everything in your tortilla with your family and friends
