Ingredients
2 large chicken breasts, in long thin strips
2 bell peppers, I like green and red, also long 'n thin
1 medium large brown onion, sliced into thin half rings
1 or 2 packets of Levi Roots Jerk Coat 'n Cook sauce
A bag of mixed salad leaves
Small bunch of coriander, chopped
5 or 6 corn or wheat wraps/tortilla
A Tex-Mex dip selection
Cooking oil of choice
Optionally, more salad like baby plum tomatoes, cucumber, pickled gherkin or spring onions, all finely sliced
Utensils
1 oven tray with at least 1 cm of lip
Method
Combine in the oven tray or a separate bowl the chicken, peppers, onion, packet sauce(s) and a few glugs of your cooking oil to this tier sauce our slightly
Line the oven tray with kitchen foil
Transfer contents into the oven tray
Cool in a pre-heated oven at 190°C for 25-30 minutes
With you're happy with how cooked it is, remove from the oven, turn the foil into a pouch to keep it warm and put aside
Heat your tortillas slightly in a microwave
On your board or a plate, place a warm tortilla
Lightly coat the inside of it with your choice of dips
Spoon the chicken mixture in a line from the top to the bottom of the tortilla
Repeat with the salad, coriander and optional salad you chose, if any.
Perpendicular to the chicken mix line, pull the tortilla over the line, 3 or 4 cms worth
Now roll the left and right 'edges' up and over the mix, getting tight and straight
Flip it over so the weight pins the wrap in place
Hand it off on a plate to who's serving, optionally tie a ring of kitchen twine around it with a bow knot.
Serve with beer with lime in it.
Keeps for days in the fridge, chicken in its pouch, salad in a clip seal box or reseal the salad bag with an electric bag sealer (get one, they're fantastic), wrap the dips in cling field, wrap the wrap packet with cling film but don't store them in the fridge.
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