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Preparation time:
35 minutes
Cooking time:
10 minutes
Serves:
6
Calories:
300
(per serving)
Fat:
5
g (per serving)
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Ingredients
Serves: 6
Calories per portion: 300
Fat grams per portion: 5g
Carbs per portion: 34g
Preparation time: 15 minutes plus 20 minutes marinating
Cooking time:
625g/1 ¼ Ib boneless chicken breasts, skinned and cut into strips
2 tsp oil
1 large onion, cut into strips
1 green pepper, cored, deseeded and cut into strips
8 flour tortillas
Marinade
1 garlic clove, finely chopped
1 tbsp vegetable oil
1 ½ tbsp lemon juice
3 tbsp Worcestershire sauce
pepper to taste
To make the marinade, combine the garlic, oil, lemon juice, Worcestershire sauce and pepper in a bowl. Add the chicken, toss to coat evenly and leave in the refrigerator for 20 minutes turning at least once.
Heat the oil in a frying pan, add the onion and green pepper and sauté, stirring for 5 mins, or until the onion is slightly brown. Remove and keep warm.
Wrap the tortillas in foil and place in a pre-heated oven (200C, Gas Mark 6).
Line the grill pan with foil. Place the chicken strips on the foil and grill for about 4 minutes, turning once.
To serve, place 3 chicken strips on each tortillas and top with the onions and green peppers. Roll the tortilla around the chicken strips.
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