Ingredients :
- 1 pound boneless chicken breast
- 1 onion, chopped
- 1 clove garlic, minced
- 1 green bell pepper, chopped
- 1 Tbsp chili powder
- 1/2 tsp cumin
- 1/2 jalapeño pepper, jarred or fresh (more or less depending on spice tolerance)
- Salt and pepper
- 1 cup cooked white or brown rice
- 8 small wheat tortillas
- ** Toppings **
- 1 tomato, chopped
- 1 avocado or guacamole
- Shredded lettuce
- Shredded cheese
Method :
- Prepare the toppings by shredding up the lettuce, cutting avocado into small chunks and chopping the tomato.
- Cut chicken into bite size strips. Mince the garlic and chop the onions and bell pepper.
- Preheat oven to 350F/180C. Wrap tortillas in aluminum foil and bake for 10 minutes.
- While the tortillas are warming, heat 1 Tbsp oil in a skillet and cook the onions and garlic until onions are soft and translucent. Add chicken and green bell peppers and continue cooking until chicken has changed color.
- Mix in 3-4 Tbsp water, chili powder, cumin and jalapeño. Simmer a few minutes until most water has evaporated. Stir in the rice and remove from heat. Season with salt and pepper.
- Remove the tortillas from the oven and onto a plate. Keep in the foil or cover with a clean cloth to keep warm and moist.
- Let everyone add filling and toppings to their soft shells, fold in half and dig in!
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