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Mexican Tortillas

Name: Mexican Tortillas
Ingredients: 300g Sweetcorn Ardo; 150g Diced tomatoes 10x10x10mm Ardo; 400g of chicken breasts, boneless; 4 tortillas or 8 soft tacos; 1/2 teaspoon of cumin; 1/2 teaspoon of cinnamon; 1 teaspoon of garlic salt; 1 teaspoon of pepper powder; 1 to 2 tablespoons of oil; 1 small iceberg lettuce or similar lettuce; 1 bundle of fresh Coriander For the guacamole: 2 avocado halves Ardo; 1 knife-point of sambal or dried and flatted red peppers; 1 teaspoon of Ardo Chopped Garlic; 2 tablespoons of yoghurt; 1 tablespoon of lemon juice Salt

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Serves 4

300g Sweetcorn Ardo
150g Diced tomatoes 10x10x10mm Ardo
400g of chicken breasts, boneless
4 tortillas or 8 soft tacos
1/2 teaspoon of cumin
1/2 teaspoon of cinnamon
1 teaspoon of garlic salt
1 teaspoon of pepper powder
1 to 2 tablespoons of oil
1 small iceberg lettuce or similar lettuce
1 bundle of fresh Coriander

For the guacamole:

2 avocado halves Ardo
1 knife-point of sambal or dried and flatted red peppers
1 teaspoon of Ardo Chopped Garlic
2 tablespoons of yoghurt
1 tablespoon of lemon juice Salt

Allergens

Gluten, Milk

Preparation

First, prepare the guacamole by mashing the avocados and mixing it with the sambal or the red peppers, garlic, yoghurt and lemon juice. Season with salt
Put the chicken into small pieces and mix with the herbs in a plastic bag. Shake the bag well so that the spices entirely cover the meat.
Fry the chicken in the oil over a moderate heat for 4/5 minutes.
Cut the lettuce.
Warm up the tortillas and fill them with the lettuce chicken, sweetcorn, tomatoes and the guacamole.
Sprinkle with coriander and serve.

Mexican Tortillas

Serves 4

Allergens

Preparation

Ardo products used in this recipe

Sweetcorn - sweet and crispy

Diced tomatoes

Garlic diced

Avocado halves

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