2 tablespoons sunflower oil
3 boneless chicken breasts, cut into strips
1 onion, sliced
2 cloves garlic, crushed
4 mild chillies, deseeded and sliced
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
8 floured tortillas, warmed
6 spring onions, trimmed and finely sliced
grated cheddar cheese
Coat the chicken strips in the oil and place into a hot heavy-based frying pan, fry until cooked and sizzling, about 5 minutes. Remove and set aside, keeping hot. To the pan, add the sliced onions, garlic and chillies, sauté over a high heat for 2 minutes, add the peppers and continue to cook for a further 4-5 minutes until the vegetables are beginning to char at the edges. Return the chicken to the pan and mix in with the vegetables until all the ingredients are sizzling hot. Serve immediately with the warmed tortillas, sour cream, guacamole, salsa and grated cheese.
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