Mex­i­can chicken wrap party

Glamour (South Africa) - - Food -

In­gre­di­ents

6 skin­less, bone­less chicken breasts 2 onions, peeled and quar­tered 1 red pep­per, de­seeded 1 yel­low pep­per, de­seeded 6 tor­tilla wraps Gua­camole 250g sour cream

FOR THE MEX­I­CAN Rub

15g brown sugar 15g cu­min 15g chilli pow­der 15g gar­lic pow­der 15g onion pow­der 15g smoked pa­prika

FOR THE Spicy TO­MATO SALSA

4 toma­toes, chopped 1 red onion, chopped fine 1 red chilli, chopped fine Hand­ful of co­rian­der leaves, chopped Juice of half a lemon Salt and pep­per, to taste Mix all the in­gre­di­ents for the rub to­gether. Add to the chicken breasts and give them a good mas­sage.

To make the salsa, com­bine the toma­toes, onion, chilli and co­rian­der leaves in a bowl. Driz­zle the lemon juice over and sea­son with salt and black pep­per.

Braai the chicken breasts on a medium-to-high fire for six min­utes per side or un­til a nice golden colour. Braai the onions and pep­pers at the same time. You may use a grid­dle pan for the veg­eta­bles. Braai the tor­tilla wraps. This should take just a few sec­onds as you only want them hot.

Re­move the chicken, veg­eta­bles and tor­tillas from the braai. Let the chicken rest for a few min­utes. Slice the chicken. Paint the tor­tilla wraps with gua­camole and sour cream. Serve with the salsa, onions and pep­pers.

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