Ingredients serve 4 .

2 lime juices only

2 garlic clove crushed

4 tablespoon olive oil

1 heaped teaspoon crushed

1 teasepoon chilli flakes

1 teasepoon brwn sugar

4 chiken tights bonelesss skin removed

Flaked sea salt and freshly ground pepper for the cipolla crema

2 chipolata’s adobo chicken

2 tablespoon soured cream

1 lime juice

For the pico de gallo salsa

2 large ripe tomatoes ½ onion finely chopped

1 green serrano or japalpeno chilli finelty chopped

for the gracamole

1 green jalapeno or serrano chilli deseeded and finely chopped ½ small onion finely chopped

1 lime juice only .

Small handful fresh coriander roughly chopped

To serve

½ lettuce shredded

150gr long grain rice white

4 tablespoon soured cream

4 large flour tortillas

4 tablespoon grated mozzarella

Method

To make the chiken mix the lime juice, garlic , oil , oregano , chilli , sugar and salt and pepper and placee in the fridge for abour 2 hours.

Meanwhile to make the cipolla cream mix the onion and a pinch of salt and set aside

To make the pico de gallo mix all the ingredients with 1 teasepoon of salt in a bowl and set aside .

To make the glacemole pound the chilli into the pestle and marmar with the onion and ¼ teasepoon of salt in the lumpy paste . add the avocado and break up freshly with a fork . the result shold be lumpy not smooth. Stir in the lime juice over a high heat and cook the chiken tights without the marinade until brouned and sealed

Add the marinade to the pan cover with a lid and cook fifteen minutes or until the chicken is cooked through as the juices run clear . slice the chicken into stripes . divide the tortillas between four plates, with the rice, chicken sauces and lettuce.

Fold up the bottom of each tortillas, then fold the side and roll to container the filling, cut in half and serve .

• Uncategorized