Chicken chilli con carne

Makes 5

12 Farrah’s Burrito Tortillas
Farrah's Taco Spice Mix
2 finely chopped onions
1 tablespoon crushed garlic
1 bunch of fresh coriander
2 free-range chicken breasts (cut into strips)
1 tablespoon olive oil
1 Can of chopped tomatoes
1 Can black pinto beans

2 Cos lettuces
1 avocado
fresh coriander
1 lime

1 red pepper
4 ripe tomatoes
3-4 spring onions

Heat the oil in a pan over a medium heat. When hot, sauté the onions and garlic with the olive oil until the onion is soft but not coloured.  Add the chicken strips and the Farrah's Taco Spice Mix. Cook for a couple of minutes, then add the tinned tomatoes. Bring to the boil, then reduce the heat and simmer until the chicken is cooked. Shred the chicken using two forks, then drain and stir in the black pinto beans. Continue cooking until the beans are heated through. Remove from the heat and stir in the coriander leaves.

Make the salsa chop the red pepper and tomatoes into small chunks. Finely chop the coriander leaves and add to the salsa. Season with salt and black pepper and a good squeeze of lime juice.

To Make the salad simply chop the lettuce, avocado and spring onions and toss. Dress with a little olive oil and a squeeze of lime juice..

Heat the Farrah's chilli tortillas briefly on a grill. Serve the tortillas with a portion of the Chicken Chilli Con Carne, Salsa and Salad. Add a spoonful of sour cream, and serve with lime wedges on the side.

  • Delicious with a little guacamole.
  • To add some heat garnish with a little chopped red chilli.