This favourite Mexican sharing platter is fun, vibrant, colourful, and fabulous street food.
Ingredients: serves 4-6
• 4-6 tortilla wraps (white, wholegrain or gluten free)
• 4 chicken breasts
• 1 Tbsp olive oil
• 2 cloves of garlic (chopped finely
• 1 red onion, chopped
• Sweetcorn, tinned or frozen
• 2 bell peppers (sliced)
• Your choice of ART’s chutneys: BBQ chutney, Allotment chutney, Southwold Sandfire, Indian Summer
• bag of mixed leaf salad
Guacamole
• 2 to 3 avocados (smashed)
• 2 salad tomatoes (diced)
• 1 red onion (diced)
• Juice of 1 lemon
Method
– Slice the chicken breasts (in to bite sized peices) bite sid- and season with salt and pepper. Warm the oil on a medium heat and then add the chicken slices to the pan, fry the chicken until it has become golden brown for about 15 minutes. Five minutes before the chicken is cooked add the sliced peppers, onion, garlic and sweetcorn to the pan in order to soften. Stir in two or three spoonfuls of your ART’s chutney of choice. When everything is cooked, place into a large dish and place on the table so everyone can help themselves.
– Whilst the chicken is cooking, prepare the guacamole by placing all the ingredients into a bowl and mixing well.
– For each person, serve them a tortilla wrap and start the fajita assembly by first spreading your chosen ART’s chutney onto the tortilla. Spoon on some of the chicken mix, then add some guacamole and mixed salad. Then roll it up and enjoy!
