- 1 pound [454 g] chicken whites, cut into strips
- 1/2 sweet red pepper, membranes removed and seeded, cut into strips
- 1/2 yellow onion, sliced
- 1/2 red onion, sliced
- 8 [6-inch / 15-cm each] flour tortillas
- 1 cup [250 mL] fresh tomato salsa
Marinade
- 1/2 cup [125 mL] lemon juice
- 2 tablespoons [30 mL] olive oil
- 2 tablespoons [30 mL] chili sauce
Fresh Tomato Salsa
- 1/2 medium onions, chopped
- 2 large ripe tomatoes, peeled, seeded then chopped
- 4 Jalapeno peppers, seeded then chopped
- 1 tablespoon [15 mL] minced garlic
- 1/3 cup [80 mL] freshly squeezed lime juice
- 1/2 cup [125 mL] extra-virgin olive oil
- 2 teaspoons [10 mL] Cajun seasoning
- 1 tablespoon [15 mL] freshly chopped coriander
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- Well mix together all fresh tomato salsa ingredients into a bowl.
- Leave to rest at room temperature for approximately 1 hour before serving.
- Transfer chicken strips, sweet red pepper stips, yellow onion slices and red onion slices into a bowl.
- Mix together all marinade ingredients; refrigerate 1 cup [250 mL] of the marinade until ready to barbecue.
- Pour remaining marinade all over chicken strips mixture stirring to coat well all ingredients.
- Cover bowl and leave mixture to marinate, refrigerated for quite a few hours, up to overnight.
- To cook chicken strips, preheat barbecue to medium intensity.
- Drain chicken strips and vegetables; throw away this marinade.
- Grill chicken strips along with sweet red pepper strips and yellow and red onion slices onto warm barbecue rack over direct heat for 5 à 10 minutes on each side, brushing all with cold reserved marinade from time to time.
- Evenly arrange chicken strips, sweet red pepper strips, yellow onion slices and red onion slices in the middle of each flour tortilla.
- Fold tortillas sealing in mixture, garnish each filled tortilla with fresh tomato salsa, and serve.
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