Embedded Files
Ingredients
Ingredients
200 g cooked leftover chicken or rotisserie chicken, or just pre-cooked chicken breast
200 g ripe pineapple, cubed
olive oil for cooking
1/2 tsp sweet paprika powder
1/4 tsp Cajenne pepper
+/- chipotle powder or sauce to taste
salt, pepper to taste
70 - 100 g lettuce, chopped
4 corn or corn - wheat tortillas
For the guacamole:
2 ripe avocados, mashed
1/2 lime, juiced
1/4 small red onion, finely chopped
a bunch of cilantro (4-5 g), finely chopped
+/- a pinch of salt
For serving
fresh cilantro
some red onion
Method
Method
Heat the oil in a deep pan. Pull apart the leftover chicken with a fork. Mix it with the sweet paprika powder, cajenne pepper, chipotle powder and pineapple, cook on a low to medium temperature until the pineaple starts turning golden. Let it cool.
To prepare the guacamole, mash together the avocados with lime juice, red onion and cilantro.
Warm up the tortillas in the oven (a couple of minutes maximum).
Then assemble the guacamole, the chicken with pineapples and lettuce on the tortillas. Top with some fresh cilantro and red onion.
Time: 15 - 20 min
Servings: 4 tortillas
Page updated
Google Sites
Report abuse