INGREDIENTS
300g strips of chicken thigh
1 chilli, deseeded finely chopped
1 clove garlic, finely chopped
Pinch of grated ginger
3 tbsp chopped coriander
Juice of one lime
Extra virgin olive oil
Half cucumber, chopped
1 mango, peeled, stoned and chopped
50g watercress
50g shiso leaves
For the avocado cream
Large ripe avocado, halved and pitted
Juice of one lime
2 tbsp crème fraiche
For the tortillas
550g plain flour
0.5tsp baking powder
Pinch salt
100g lard
120 ml warm water
Recipe continues
METHOD
Marinate the chicken in the chilli, garlic, ginger, lime juice, coriander and olive oil for 3 hours.
Make the tortillas by sieving the flour into a large bowl, add the baking powder salt and then rub in the lard. Add the water in a steady stream and combine until it forms a dough. Turn out onto a floured surface and knead until it is smooth about 10 minutes – divide into 12 pieces and roll to make a circle. Cover with cling film.
In a heavy frying pan cook each one for a minute on each side, cover and until ready to use.
Make the avocado cream by blending all the ingredients season to taste.
Cook the chicken in a frying pan until golden, season.
In a bowl add the mango, cucumber and avocado cream, add the chicken and combine with a spoon. Spoon out onto the tortilla and add some shiso leaves and watercress. Roll and serve