Ingredients (serves 4):
Chicken marinade
- 1 tablespoon of cornstarch
- 3/4 tablespoon of chilli powder
- 1/2 tablespoon of salt
- 1/2 tablespoon of paprika
- 1/2 tablespoon of sugar
- 1 chicken stock cube (crushed)
- 1 teaspoon of onion powder
- 1/4 teaspoon of garlic powder
- Grind of pepper
- Dash of chilli flakes
- 1/4 teaspoon of cumin
- 1-2 tablespoon(s) of olive oil
Other:
- 400g Sliced chicken breast
- 1 large onion
- 2 or 3 peppers
- 1/2 tin of sweetcorn
- 8 flour tortillas
- 1 tin of chopped tomatoes
- 1 teaspoon of basil
- 1 teaspoon of chilli flakes
- Salt and pepper to taste
- Sliced cheese
It is best if you can marinade the chicken for 24 hours like I did, but anything above a few hours will give good results also. Start by combining all of the marinade ingredients (leave the olive oil until you’ve finished stirring), stirring well. Add in the chicken and make sure it is thoroughly coated. It’s a good idea to do this in a snap-lock lunchbox or similar. Leave this in the fridge overnight ready for cooking.
The next day…
Start by pre-heating the oven to around 180 degrees. Next, put the tinned tomatoes, basil and chilli flakes into a pan, bring to the boil and then simmer whilst you do the other prep. Slice the onion and cut the peppers into strips. Continue stirring the tomato sauce and reduce the heat if necessary.
Heat up a frying pan to a high heat and add in the chicken, adding a little oil if it sticks too much. Cook that for 3-5 minutes until the meat turns white. Add in the peppers and onions and stir for another 3 minutes. Finally, add in the sweetcorn and stir again for a minute or so.
Get an oven dish and the tortillas ready. Load up each of the tortillas with some of the chicken, pepper and onion mix, roll them up tight and place with the fold facing downwards into the oven dish. Repeat this until either your chicken mix or tortillas are exhausted. Cover fully with the sliced cheese and then pour over the sauce.
Put into the oven for 20-40 minutes until the top starts to crispen and go black on the peaks of the tortillas. Serve up with a side salad simply dressed with balsamic vinegar.
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