Mexican food! Enough said! It is just divine. There is something about mexican food that is honestly incredible. If you have any recipes you would recommend then please do, the more recipes the better 🙂
These soft shell tacos look slightly unusual because they didn’t have the mini wraps at the supermarket when I went but I made do and still really, really enjoyed making these.
You can choose to serve this recipe with a side salad, potato wedges, tortilla chips etc. You could also add rice into the wrap if you want the dish to be slightly more filling.
Prep time: 10 minutes
Cook time: 15 minutes
2 chicken breasts
2 garlic cloves
1 red onion, medium
Two handfuls lettuce
10g cheddar, grated
10g mexicana cheese (optional)
4 small tortillas, mine were whole-wheat
1 salad tomato
Olive oil (or preferred alternative)
*You can just use 20g of cheddar but I like a little bit of extra spice so adding the Mexicana cheese definitely provides the little kick I want*
Slice the chicken breast into thin strips.
Heat oil in a frying pan.
Add the chicken breast strips and cook until it is no longer pink.
* TIP: My chicken is usually frozen and I thaw it on the day of use. Freezing causes water build up inside the chicken which is released upon cooking and helps to prevent it sticking to the pan. This means I don’t need to add olive oil. Only do this if the chicken is fresh. Before adding other ingredients, I then drain the excess liquid, leaving a tiny amount to limit sticking later on*
Whilst the chicken is cooking, dice 3/4 of the onion and both garlic cloves.
Shred and portion the lettuce into 4 piles so it is ready to lay on to the wraps before serving.
Once the chicken is cooked, add the red onion and garlic.
Fry the mixture until the chicken and onion has browned.
Next add the passata, mix and cook until it reaches the desired consistency.
*ADVICE: As you can see from the below image, I like to almost have a stodgy mixture. This is just because my boyfriend doesn’t like an overly ‘tomatoey’ taste. So, doing it this way means that the food isn’t dry but also is cooked to his preference. If you don’t mind the tomato flavour then you can remove the mixture from heat once it reaches your desired consistency*
Whilst the chicken is simmering in the passata, either heat the tortillas in the microwave for 30 seconds or pop under the grill on a low-heat for around 30 seconds.
Dice the remaining 1/4 of red onion and salad tomato.
Add to a small bowl and mix with olive oil and chilli flakes.
Set the salsa to one side.
Everything should now be ready.
Layer the lettuce on to the wrap, spoon on the chicken mixture.
Add the salsa mix.
Grate cheese over the top.
SEE BELOW THE DIFFERENT STEPS PHOTO REFERENCES: