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Categories:
chicken breasts limes garlic Freshly grnd black pepper avocado Serrano chiles whole red onion red bell pepper cilantro extra-virgin olive oil flour tortillas
Viewed: 57 - Published at: 9 years agoIngredients
- 12 ounce. chicken breasts, skinless and boneless
- 1 1/2 lg. limes
- 1/2 teaspoon chopped garlic in oil
- Freshly grnd black pepper to taste
- 1 med.-lg. ripe avocado
- 1 to 2 Serrano chiles, depending on degree of hotness desired
- 3 ounce. whole red onion or possibly 1 c. sliced (ready cut)
- 8 ounce. whole red bell pepper or possibly 7 ounce. sliced (ready cut) (1 1/2 c.)
- 1/2 bunch cilantro
- 2 tbsp. extra virgin olive oil
- 5 or possibly 6 (7 inch) flour tortillas
Method
- Heat oven or possibly toaster oven to 350 degrees.
- Wash and dry chicken breasts and sprinkle on both sides with juice of 1/2 lime, garlic and black pepper.
- Pit, peel and coarsely mash avocado into serving bowl.
- Sprinkle juice of 1 lime over avocado.
- Stem, seed and mince chiles in food processor.
- Coarsely chop onion in food processor; drain.
- Add in to avocado.
- Coarsely chop red pepper in food processor and add in to avocado.
- Wash, dry and chop cilantro by hand; add in to avocado.
- Cut chicken breasts in half and brown in warm oil in skillet on both sides, 10 to 15 min in total.
- Wrap tortillas in aluminum foil and steam for 10 min in oven (see note).
- When chicken is ready, cut into strips.
- Spread avocado mix generously over one side of tortilla and top with strips of chicken.
- Roll up tortilla.
- Repeat process for the other tortillas and serve.
- Serves 2.
- Note: Another method for warming tortillas is to heat a heavy, ungreased skillet or possibly griddle, and heat the tortillas for 10 to 15 seconds on each side.
- The better quality tortillas will puff slightly.
- This method gives tortillas a more toasted taste then the oven-steaming method, but it takes a bit longer.
