Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 60 ml (2 fl oz/1/4 cup) lime juice
- 2 garlic cloves, crushed
- 1 teaspoon ground cumin
- 2 tablespoons chopped coriander (cilantro) leaves
- 8 flour tortillas
- 1 tablespoon olive oil, extra
- 2 onions, sliced
- 2 green capsicums (peppers), cut into thin strips
- 125 g (4 1/2 oz/1 cup) grated cheddar cheese
- 1 large avocado, sliced
- 250 g (9 oz/1 cup) bottled tomato salsa
Method
1. Trim the chicken of fat and sinew, and cut into thin strips. Place the chicken strips in a shallow non-metallic dish. Combine the oil, lime juice, garlic, cumin and coriander in a jug, and mix well. Pour the mixture over the chicken. Cover with plastic wrap, refrigerate for several hours or overnight.
2. Preheat a barbecue grill or flat plate to high. Wrap the tortillas in foil and place on a cool part of the barbecue grill to warm through for 10 minutes. Heat the oil on a flat plate. Cook the onion and capsicum for 5 minutes, or until soft. Move the vegetables to a cooler part of the plate to keep warm.
3. Place the chicken and marinade on the flat plate and cook for 5 minutes, or until cooked through. Transfer the chicken, vegetables and wrapped tortillas to a serving platter. Make up individual fajitas by placing the chicken, onion and capsicum, cheese and avocado over the tortillas. Top with the salsa and roll up to enclose the filling.
