This quick, simple and easy dinner recipe is for those with time constraints. The chicken can be made in advance and refrigerated if you like. A very satisfying and healthy meal which your kids would definitely love. Enjoy !!!! 🙂
4 nos. Tortillas
1 cup Chicken breast (boiled and shredded)
1 large Onion (thinly sliced)
½ can Whole Mushroom (sliced roughly)
1 med. Capsicum – red/yellow (cut squarely)
1 Carrot small (cut lengh-wise)
2 tbsp of Olive oil
1 tbsp Oyster sauce
1 tbsp Worcestershire sauce
3 tbsp Nando’s wild-herb peri-peri sauce
2-3 tbsp of Mayonnaise
Chopped Coriander leaves for garnishing
Heat the olive oil in a wok over medium flame. Once hot, add the sliced onion. Stir in until translucent. Add the mushrooms and stir-fry for 2-3 minutes. Lower the flame and mix in all the sauces. Keep on stirring for about 2 minutes.
Increase the flame again to medium and add the carrots and mix. Now add in the shredded chicken and mix well until the sauces have blended well with the chicken. Toss in the capsicum and mix well again.
Put off the flame and garnish with coriander leaves.
Make four portions and set aside.
Take one tortilla at a time. Warm it slightly over a heated pan. Remove and place it on a plate. Spread a desired amount of mayonnaise over it. Fold in one portion of the prepared chicken on the tortilla and roll (see pics).
Similarly prepare the other tortillas.
Variations: Chicken can be cut into small pieces instead of shredded. If you like, you can also include vegetables like lettuce, cabbage or even frozen peas.