Tortillas with Chicken, Coriander, Chilli and Lime


We suggest using soft corn tortillas for this recipe – they are gluten-free, low fat and taste much better than the flour wraps you buy in the supermarket that have little nutritional value. Buy a pack and freeze them so you have them when you need them (see the shopping source at the bottom of the recipe).


For the chicken
4 chicken breasts, cut into thin strips
1 tablespoon flour (plain or self-raising)
1 teaspoon smoked paprika
1 teaspoon dried oregano
Pinch of salt and freshly ground black pepper
2 tablespoons rapeseed or olive oil

To serve
4 tortillas (preferably made from corn rather than flour and water)
4 tablespoons garlic mayonnaise or aioli (recipe below)
Tomato salsa (recipe below)
1 red onion, peeled and sliced
1/2 bunch fresh coriander, roughly chopped
1 red chilli, seeds removed and sliced
2 fresh limes, halved


1. Place the chicken, flour, smoked paprika, dried oregano and salt and pepper in a plastic bag. Toss well.

2. Heat the oil in large non-stick frying pan. Cook the chicken over medium-heat for 2-3 minutes each side or until golden and cooked through. Remove the chicken from the heat.

2. Warm the tortillas on both sides in a dry frying pan.

3. Serve the tortillas with the chicken, aioli, salsa, red onion, coriander and chilli and let everyone fill their tortilla in whatever order they wish. Give everyone a half lime to squeeze on their tortilla.

Recipe notes
– Make the aioli by grating one or two cloves of garlic into 160ml of mayonnaise (full-fat or low-fat but make sure it is a good brand). Two cloves makes a killer aioli but it also makes you unsocial.

– To make the tomato salsa: quarter ripe cherry tomatoes and place in a bowl; add a finely chopped green chilli or sliced jalapenos (you can buy them in a jar) with a finely chopped clove of garlic, finely chopped red or white onion and a little salt. Leave to macerate for half an hour before using.

Where to find real corn tortillas in Ireland
You can buy real Mexican tortillas at Picado – they run Mexican supper clubs and workshops at their school in 44A South Richmond Street.



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