Ingredients
3 tbsp vegetable oil
4 skinless, boneless chicken breasts, cut into thin strips
1 onion, cut into thin wedges
1 red pepper, de-seeded and cut into strips
1 yellow pepper, de-seeded and cut into strips
8 medium pancakes, warmed
iceberg lettuce, shredded
soured cream, to serve
salt
freshly ground black pepper
For the salsa:
4 tomatoes, de-seeded and finely chopped
1 tbsp fresh coriander, chopped
squeeze of lime juice
1 tbsp olive oil
2 tsp tomato purée
Method
1. Heat a tbsp of oil in a wok or large frying pan, then stir-fry the chicken over a high heat for 4-5 minuites until golden and cooked. Remove and set aside.
2. Heat the remaining oil, then fry the onion and peppers for 3-4 minutes over a high heat until softened. Return the chicken to the pan, season and keep warm.
3. Make the salsa: mix together all the ingredients and season.
4. To serve: put out the warmed pancakes, lettuce, stir-fried chicken and peppers, and salsa in bowls.
5. Fill each pancake with lettuce and chicken mixture. Fold both sides into the centre to slightly overlap and make a cone shape, then tuck the end underneath.
6. Serve with soured cream and salsa.
