Grilled chicken tortillas

By Suzanne Gibbs and Lucy Buhler

Serving size: Serves 6
Cuisine type: Mexican
Special options: Egg free, Kid friendly, Nut free
Course: Main
Favourite flavours: Chicken, Easy recipes

From the May 2006 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

4 chicken breast fillets
¼ cup (60ml) red wine vinegar
1 tablespoon olive oil, plus extra to brush
2 garlic cloves, crushed
½ teaspoon ground coriander
½ teaspoon ground cinnamon
1 large red onion, sliced
12 small flour tortillas
1 avocado, peeled, sliced
1/3 cup (80g) light sour cream
1 cup (250ml) Mexican-style salsa
½ cup coriander leaves

METHOD

Remove skin from chicken fillets. Combine vinegar, oil, garlic and spices in a shallow bowl. Add chicken breasts and coat well. Cover and marinate for 4 hours in refrigerator.

Brush a chargrill with extra oil and heat on medium. Cook chicken breasts
for 5 to 7 minutes each side, until cooked through. Add onion slices to grill and cook for 5 minutes, until tender. Slice chicken breasts into strips.

Heat tortillas according to packet directions. Top each tortilla with chicken, grilled onion, avocado, sour cream and Mexican salsa. Garnish with coriander leaves. Roll up and serve.

There are several brands of salsa available at the supermarket, many with Mexican-style seasonings.

MESSENGER