Mexican food
Description
The appetizer is quick and easy to prepare. I should mention that the marinade for the chicken turns out fairly spicy; for me, for example, that's enough, so I don't add hot pepper to the vegetables. But for those who like it a bit punchier, hotter, you can make a spicy filling by adding more jalapeño flakes. In that case, I recommend serving cold sour cream with the dish. So now you know: the appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Cut the chicken breasts crosswise, separating them into 2 layers, but do not cut all the way through. Mix lemon juice, 3 tablespoons of oil, a little salt, cumin, chili, and coriander, and marinate the chicken in this mixture for about 2 hours.
- 2
Step 2
Heat a spoonful of butter in a skillet, add the chicken, and fry for 3–4 minutes on each side until a crust forms. Then wrap the chicken in foil.
- 3
Step 3
Cut the pepper into strips and the onion into half-moons. Sauté until golden in the remaining oil.
- 4
Step 4
Cut the chicken into thin long strips.
- 5
Step 5
Now prepare the flatbreads and place the still-warm chicken and vegetable filling in them. To taste, add sliced avocado, sour cream, and/or salsa.