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Tomato Salsa
| 4 | Tomatoes, peeled and diced (Main) |
| 2 Tbsp | Chipotle sauce, or 1 red chilli, seeded and chopped |
| 2 | Shallots, diced |
| 2 cloves | Crushed garlic |
| 1 Tbsp | Coriander, chopped |
| 1 Tbsp | White wine vinegar |
| 1 Tbsp | Lemon juice |
| 1 Tbsp | Sugar |
| 1 to taste | Salt |
Guacamole
| 1 | Avocado, small (Main) |
| 2 tsp | Red chillies, chopped |
| 1 to taste | Salt & freshly ground pepper |
| 1 Tbsp | Lime juice, up to 3 tbsp, or lemon juice |
Chicken & extra's
| 2 Tbsp | Butter |
| 2 | Chicken breasts, (300g) skinned & boned (Main) |
| 1 tsp | Ground cumin, Mexican seasoning mix |
| 1 | Lettuce, shredded |
| 1 | Low-fat sour cream |
| ½ cup | Cheddar cheese, finely grated |
| 4 | Flour tortillas |
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Directions
- Drain excess liquid from the tomatoes.
- Add to all the other ingredients. Refrigerate for at least two hours.
- Guacamole: Stone, peel and mash avocado. Mix with chilli, salt, pepper and lemon juice.
- Chicken: Brush the chicken with the melted butter and sprinkle with the cumin.
- Grill for about five minutes each side or until cooked. Cool slightly then chop.
- Warm the tortillas through in microwave for about 30 seconds.
- Place the lettuce, sour cream, cheese, salsa and guacamole in separate bowls.
- Take a flour tortilla and fill it with chicken and all the "fixin's". Roll up and enjoy.
- Serves 2 for dinner or 4 as a light meal.
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