Ingredients:
1 cup shredded roasted chicken
1 medium size capsicum, julienned
1 big fresh tomato, diced with the seeds on
1 tbs diced shallots
1 tbs chopped coriander (cilantro)
1 tsp corn oil
juice of a lime
garlic salt
fresh-cracked black pepper
The above ingredients can make 4 wraps so you would naturally need 4 pcs of flour tortillas.
1. In a bowl, mix the tomato, shallots, coriander, lime juice, garlic salt and black pepper. Set aside.
2. Heat a pan and stir-fry the capsicum in corn oil for about 2 minutes.
3. Warm the tortillas ( just follow the instruction on the package!).
4. Spoon some capsicum over a tortilla, then top with the shredded chicken. (I didn't heat the chicken but you could stir-fry it with the capsicum just to warm it through or you could pop it into the microwave).
5. Top with the tomato mix.
6. Roll and eat.
I used garlic salt just because I have it in my kitchen but by all means, use fresh garlic, finely chopped and any salt. I also used yellow capsicum for a nice play of color, as you would see in the picture. But you could use red or green capsicum - whatever you can get easily.
A nice lunch prepared in less than 15 minutes.
After the chicken wrap, I now have 4 left-over tortillas.
