Chicken and Lime Tortilla Wraps
Chicken and Lime Tortilla Wraps
Tortilla wraps are a great lunch but are also popular as a quick and easy dinner as everyone can help themselves.
Ingredients
Serves: 10
- 750g skinless, boneless chicken breast fillets, cut into 20 strips
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- juice of 1/2 lime
- 1 teaspoon caster sugar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 spring onions, chopped
- 2 cloves garlic, crushed
- 1 teaspoon dried oregano
- 10 flour tortillas
- 1 tomato, diced
- 1/2 head iceberg lettuce, shredded
- 1/2 cup grated Cheddar cheese
- 10 tablespoons salsa
Directions
Preparation:20min ›
Cook:30min ›
Ready in:50min
- Heat oil a large frying pan over medium high heat, stir-fry chicken strips for about 10 minutes. Add vinegar, lime juice, sugar, salt, pepper, spring onion, garlic and oregano. Reduce heat and cook for a further 5 minutes or until chicken is tender.
- Heat another heavy frying pan over medium heat. Place a tortilla in the pan, warm and turn over to heat the other side. Repeat with remaining tortillas.
- Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
Shortcut:
Instead of warming the tortillas one-by-one on the cooker, wrap them in aluminium foil and place them in a warm 100 degrees C oven.
Similar Recipes
Recently Viewed
Reviews (5)
Altered ingredient amounts. On this one, I tripled the sauce and marinated the chicken in 2/3s of it. Omitted the oregano, and added coriander (a key ingredient!) at the end of sauteeing the chicken. When I sauteed the chicken (strips not cubed), I dumped the marinade and added the last 1/3 of fresh marinade to the chicken as it was nearly done cooking through, which only took a few minutes, not the 20 mins the recipe calls for! I also added a splash of tequila to the chicken while cooking, per other reviewers; was a nice touch! Used white corn tortillas (personal fave), and served with grated colby/jack cheese, chopped tomatoes, & the guacamole on allrecipes.com by Bob Cody, increasing his call for cayenne pepper by at least double. That gave this dish a bite that I think it needed. Would have been too bland for us, otherwise, but it was a nice meal, complete with margaritas! - 29 Sep 2008
Altered ingredient amounts. I love this. I brown the chicken and then dice it and return it to the frypan to finish with the sauce. I don't use oregano. I have used coriander and a splash of tequila. I use these in tacos with avocado and sour cream. I love these as nachos on the tequila lime tortilla chips. I have even frozen the cooked chicken mixture and it came out beautifully. Everytime I make these I tell my husband how much I love them. - 29 Sep 2008
Yummy Yum Yum!!!! This was so good and EASY to make!!! I mixed all of the seasoning ingredients in a small bowl while the chicken was sauteing and just dumped it in the frypan and stirred the last 10 minutes of cooking. I used a teaspoon of oil while sauteing the chicken so it wouldn't stick to the frypan and it didn't affect the flavour in anyway. DH and I loved this and so did our 1 yr old! I'm sure my 8 year old would love it too but he was having dinner with his grandparents....too bad he missed out!!!! I used 3 Tbsp of lime juice (bottled kind) and it was delicious!!! I'd recommend this recipe to anyone who wants a nice change from regular tacos! I think I'm going to try these with quesadillas sometimes too! Thanks so Marissa! These were DELICIOUS!!!!! - 29 Sep 2008
Write a review