Please note this recipe is classified as GREEN.
Ingredients
- 3kg skinless chicken breast, cut into strips
- 2 tablespoons olive oil
- 8 green and 8 red capsicums, thinly sliced
- 4 red onions, finely sliced
- 3 tablespoons ground coriander
- 2 tablespoons smoked paprika
- 3 tablespoons ground cumin
- 3 tablespoons dried oregano
- 1kg canned crushed tomatoes, undrained
- 45 x 10-inch wholemeal tortillas
- 700g natural yoghurt
- 1.5kg cheddar cheese, grated
Method
- Heat oil in 1 or 2 large frying pans over medium heat. Cook chicken in batches until brown and cooked through, remove and set aside.
- Cook capsicums and onions in pan juices. As vegetables begin to soften add spices, stir constantly until vegetables are cooked through.
- Add tomatoes, stir to combine. Return chicken to the pan, bring mixture to a simmer, remove from heat.
- Lay wraps out, spread ¾ of a tablespoon of natural yoghurt onto the middle of each wrap. Place approximately ½ cup of the chicken mix on top of natural yoghurt, top with ¼ cup grated cheese fold each of the four sides of the wrap into the middle to form a pocket shape.
- Grill in sandwich press until golden brown.
