Anne says; this is a Mexican fail safe recipe.
- 2 chicken breasts, boneless and skinless
- 1 tbsp sunflower oil
- salt and freshly ground black pepper
- 2 small green peppers, de-seeded and cut into 4cm/1 ½ in dice
- 1 large red onion, sliced
- 2 tsp ground cumin
- 2 tsp harissa paste
- 400g/14oz can chopped tomatoes
- juice of 1 lime
- 4 tortilla wraps
- finely grated zest of ½ lime
- 50g/2oz cheddar, grated
Preparing ahead: You could prepare the dish up to step 5 a day ahead of the final topping and baking.
Preheat the oven to 200C/180C fan-oven/Gas mark 6
You will need a 1.7L/3pt overproof dish
Cut the chicken breasts into long thin strips.
Heat oil in a large non stick frying pan. Season then brown the chicken strips all over. Remove with a slotted spoon and set aside.
Add the peppers and onion to the unwashed pan and fry for a minute. Sprinkle in the cumin and add 1 tsp of harissa paste. Fry, stirring, for 5 mins.
Return the chicken to the pan, add a third of the tomatoes and season well. Bring to the boil, then cover and simmer for about 5 mins or until the peppers are soft and the chicken is cooked through.
Add the lime juice and stir well. Divide the mixture into four. Spoon each portion into the centre of each tortilla and roll tightly into a cigar shape. Arrange snugly in the dish. Mix the remaining tomatoes with the lime zest and remaining harissa paste, and season well. Pour over the tortillas in the dish, and sprinkle with the cheese.
Bake in the preheated oven for about 15 mins or until golden brown on top and hot in centre.