5 ml (1 tsp) smoked paprika
5 ml (1 tsp) ground cumin
Salt and pepper, to taste
1 onion, chopped
½ yellow pepper, diced
1 garlic clove, crushed
1 x 410 g tin Mexican-style chopped tomatoes
750 ml (3 cups) chicken stock
2 limes, cheeks sliced
1 avocado, pitted and sliced and/or diced
Tortilla flour wraps, cut into strips and toasted in the air fryer or shallow-fried in olive oil
Handful fresh coriander
1 red chilli, thinly sliced, to garnish (optional)
Directions
Method
Heat a splash of oil in a saucepan on medium-high and fry the wrap strips in batches for about 2 minutes, turning, until golden and crisp. Drain on paper towel.
Combine the chicken, paprika and cumin. Add another splash of oil to the same pan and fry for about 5 minutes or until golden. Season with salt and pepper. Remove and set aside.
To the same pan, add the onion and sauté for 5 minutes or until golden. Add peppers and garlic and fry for 1 minute. Season with salt and pepper.
Add tomatoes and stock, bring to a boil. Return the chicken and cook for 8 minutes. Add a squeeze of lime juice (from the centres, not the cheeks) and season with salt and pepper.
Serve topped with sliced/diced avocado, the remaining lime cheeks, crispy wrap strips, coriander leaves and chilli (if using).
