World Cup 2010, Mexico Chicken Fajita Wraps

Sliced chicken, tenderized in limejuice, combines with a spicy sour-cream sauce in this tasty wrap

We first had Chicken Fajitas in the early 90’s at Las Casuelas in Palm Springs and found them very tasty since then we have had fajitas from California to Nogales in Mexico and all of them with slight differences this dish is our version a combination of all our favourites.

Serves / Makes: 2 servings

Prep-Time: 5 minutes
Cook-Time: 30 minutes

You Will Need;

• 8 ounces boneless, skinless chicken breast, trimmed of fat
• 1-tablespoon, limejuice
• ¼ teaspoon salt, divided
• ⅛ teaspoon, freshly ground pepper
• ½ tablespoon, olive oil
• 2 tablespoons, sour cream
• 1½ teaspoons, chopped fresh coriander
• 6 dashes of hot sauce to taste
• ⅛ teaspoon, ground cumin
• 1 small onion, thinly sliced
• 2 whole-wheat tortillas, heated (see note)
• ½ cup, shredded lettuce
• 1 plum tomato, thinly sliced

Method;

• Place the chicken in a shallow dish and sprinkle with limejuice, ⅛ teaspoon salt, pepper, and let marinate at room temperature for 10 minutes.
• Whisk the sour cream, cilantro, hot sauce, cumin, and the remaining ⅛ teaspoon salt in a small bowl.
• In a frying pan heat the oil and then sauté the chicken and onion turning the chicken until the chicken is no longer pink in the middle, about 8 to 10 minutes, transfer to a cutting board and cut into thin slices.
• To assemble wraps; Place the tortillas on a work surface or plate top each with half of the chicken, onion, lettuce, and tomato, top each with half of the sour cream mixture and roll into wraps serve immediately.
• Serve and Enjoy! With Sharp Coleslaw and Spiced Pinto Beans

 To serve the tortillas warm wrap them in barely damp paper towels and microwave on high for 30 to 45 seconds

Almond Red Sauce (Mexico)

Almondy, Spicy And Just About Perfect For Game Birds, we had this on some roasted quail in Nogales, Mexico and thought it was just so tasty I had to get the recipe.

Serves: 4 (makes 1 ¾ cups)
Time: 10 minutes

You Will Need:

½ Cup Blanched Almond, Toasted and Slivered
1 Cup Minced Onion
1 Tablespoon Minced Garlic, minced
2 Tablespoons Corn Oil
3 Tablespoons Tomato Paste
2 Teaspoons Paprika
1 Teaspoon Crushed Red Chillies
¼ Teaspoon Cayenne Pepper

Method:

Finely grind the almonds in a food processor, set aside.
Sauté the onions and garlic in the oil, over a medium flame for six-eight minutes, until tender.
Stir in the remaining ingredients, except the almonds, bring to a boil, reduce the heat, and stir for 1 minute Remove from the heat, stir in the almonds and serve hot.