Sunday Instagram shots of awesome fresh food make the tummy rumble… especially if we’re hungover, eh? When mates call over, and you’re unprepared in the culinary department – and let’s face it, you probably have no energy leftover for slaving over the cooker – this is the go-to recipe you need.
This is the best way to make chicken (or beef) tortillas and have a chilled Sunday:
Serves 4
Ingredients
- 500g of chicken/beef for the stir-fry part
- Eight tortilla/spinach/large seaweed Nori wraps
- Mixed Salad Leaves
- 250ml tub of low-fat crème fraîche
The Marinade
- Juice of 1 lime
- One tbsp olive oil
- Two cloves Garlic deseeded and chopped (reserve 1)
- Two tbsp fresh Coriander, chopped
- Salt & black pepper
For the tomato, red Onion and avocado Salad:
- 250g cherry tomatoes, halved
- One red onion, finely chopped
- One large Avocado diced
- Two cloves Garlic crushed
- One red chilli deseeded and chopped
- One tbsp fresh lime juice
- One tbsp olive oil
The ‘Juan ‘, two three method (it had to be done)
1. Combine the marinade ingredients in a bowl.
2. Place the meat in a shallow dish and pour the marinade over and leave it for 5-10 minutes.
3. Mix all the salad ingredients together. Add salt and pepper. Set aside.
4. Heat a pan or BBQ (if by some miracle the weather changes). When it is really hot, add the meat and allow to cook for 4-5 minutes before turning and cooking for another 4-5 minutes and allow to rest for a couple of minutes.
5. Heat the tortilla wraps, as per pack instructions.
6. When the beef has rested, cut into thin strips and serve piled onto the wraps along with the leaves, salad and a spoonful of Crème Fraiche.
7. Sprinkle over the reserved green chilli, if you want to really spice things up!
Then… pat yourself on the back. These are great when you can’t brain anything complex. Yay.
