| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 45 min |
| Cook: | 25 min |
| Yield: | 4 to 8 servings |
Ingredients
- 2 skinless chicken breast fillets, preferably organic
- 1 teaspoon dried Mexican oregano, or regular oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1/2 teaspoon sugar
- 1 tablespoon garlic flavored oil, plus 2 teaspoons
- 2 tablespoons lime juice
- 2 tablespoons peanut oil or regular olive oil
- 2 onions, peeled, halved and cut into thin half-moons
- 8 soft flour tortillas
- 1 red bell pepper, cored and seeded, cut into strips
- 1 orange bell pepper, cored and seeded, cut into strips
- 1 yellow bell pepper, cored and seeded, cut into strips
- 1 cup grated Cheddar or Monterey Jack cheese
- 1/2 cup sour cream or creme fraiche
- 1 (7-ounce) can corn niblets, drained (or 2/3 cup drained canned corn)
- 1 large avocado (or 2 small), finely diced and dressed with 1/2 teaspoon kosher salt and 2 teaspoons lime juice
- 1/4 to 1/2 head iceberg lettuce, shredded
- 1/3 cup chopped fresh cilantro leaves
- Hot chili sauce, to serve, optional
Instructions
- Over a shallow bowl, cut the chicken with a pair of scissors into thin, lengthways, 1/4 to 1/2-inch strips. Halve the long strips across to give 2 shorter strips (to echo the size of the bell pepper strips). Don’t get too hung up on precision, though; you’re just trying to cut the chicken into uniform shapes.
- Add the oregano, cumin, salt, sugar, 1 tablespoon garlic flavored oil, and the lime juice to the chicken. Stir to combine and let marinate while you get on with the onions and bell peppers. Preheat the oven to 225 degrees F if you wish to warm your tortillas.
- Warm the peanut or olive oil in a large frying pan or wok and fry the onion slices over medium heat, stirring occasionally, for 5 minutes.
- Spread the tortillas out on a cookie sheet and put it in the oven to warm.
- Add the bell pepper strips to the pan with the onion and cook for 10 minutes. When both the onions and peppers are tender, remove them to a bowl.
- Warm the remaining 2 teaspoons garlic flavored oil in the pan over medium heat and add the chicken with its marinade. Cook, stirring frequently, for 5 minutes. Check that the chicken is piping hot and cooked through, then add the onions and bell peppers. Stir together, then transfer them to a serving dish.
- Take the warmed tortillas out of the oven and put them on the table alongside the chicken mixture and all the other accoutrements. Wrap what you fancy in the tortillas and eat straightaway.
- Make Ahead Note:
- The onion and bell peppers can be cut 1 day in advance. Cover tightly with plastic wrap and refrigerate. The chicken can be cut 1 day in advance and tossed with the oregano, cumin and garlic flavored oil. Cover tightly with plastic wrap and refrigerate. Add the lime juice and salt just before cooking.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 633 |
| Total Fat | 33 g |
| Saturated Fat | 10 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 35 g |
| Cholesterol | 96 mg |
| Sodium | 1006 mg |
Reviews
Great! I seldom review. I doubled the recipe.
Everyone loved it. I used fresh garlic & olive oil.
Everyone loved it. I used fresh garlic & olive oil.
Husband loved this. Easy to put together. Nice blend of seasoning, requested a little more heat for next time (add some jalepeno?)
My whole family loves this recipe, it’s the best, I’ve been making it for years. I do add more oregano and cumin, depending on how much chicken I’m using, and half the salt. It’s very easy to adjust the seasonings to what you prefer. Since I never have garlic infused oil, I just throw in a clove or two of finely chopped fresh garlic. This recipe is healthy, quick and delicious.
So delicious! Will definitely be making again!
This is very similar to something I make, but for the extra heat I add a few spicy peppers to onion /pepper mix. Jalapeno, Serrano, sometimes habanero. Sliced thin and seeded.
Very good! I will make this recipe again. I added chili powder to the chicken along with the cumin. I also made a sauce with sour cream and cumin, chili powder, sugar and lemon juice. It was delicious.
Quite a tasty recipe, but I only give it 4 stars because it was the additions to the dish that really made this delicious. First, I marinaded the chicken for a couple of hours with a little less salt. Then I put the chicken and vegetable mixture over jalapeno quinoa and topped it with sliced avocado and chopped cilantro. Add a bit of sour cream or sharp cheddar and this makes for a fantastic, healthy, and really fresh meal.
A little bland. The second time I made it I added 1 tsp of ancho chili pepper and 1 tsp of cayenne pepper.
It received rave reviews!
It received rave reviews!
Great recipe we substituted honey for the sugar it made a difference, the new flavor was more mellow but just as sweet.
These are delicious! There’s quite a bit of prep work but it’s worth it and the actual cooking time is pretty short.
A note on salt: some reviews find these too salty. This is a recurring issue with Nigella’s recipes and I think it’s because of the salt she uses. She calls for twice the amount of kosher salt as table salt. This ratio holds true for Diamond Crystal Kosher Salt. But Morton’s Kosher salt is more commonly used and it is only slightly less salty than table salt. You use it amount-for-amount up to 1 tsp.; more than that, add 1/4 to the amount of table salt. So: if Nigella calls for 1 T. of kosher salt, use 1/2 T. table salt or 5/8 T. of Morton’s kosher salt. Hope that helps!