Ingredients: 14

Servings: 4

15ml basil pesto

 1 juice of 1 lime (plus extra juice to sprinkle)

 2 cloves garlic, crushed

 15ml oil

 5ml Origanum

 5ml Cumin

 1 cup coriander leaves, chopped

 800g chicken breasts, cut into strips

 4 tomatoes, finely chopped

 1 onion, half diced and half sliced

 1 Chicken Stock Pot

 2 avocado

 2 red peppers, cut into large strips

 8 Wraps (to serve)

Preparations:

  1. Combine lime juice, garlic, 5 ml oil, origanum, cumin, chopped coriander and basil pesto in a shallow bowl and season with pepper.
  2. Add chicken and toss to coat.
  3. Refrigerate and marinate for 1 hour or overnight.
  4. Combine tomato and diced onion in a small bowl and season (to taste).
  5. Halve and stone avocado, then slice and sprinkle with extra lime juice.
  6. Heat a frying pan.
  7. Toss red pepper and onion, sliced in remaining 10 ml oil and fry for 4 minutes, tossing frequently.
  8. Add chicken and Chicken Stock Pot and cook for 3-4 minutes until brown.
  9. Toss through red pepper and serve with tomato mixture, avocado, tortillas and extra coriander.
  10. Serve chicken on top of tortillas or roll the chicken up in the tortilla to make it easier for the children to eat.