Yield: 4 Servings
|1 can||(210 g) tomato pieces|
|1 small||Red onion, chopped|
|2 teaspoons||Mexican seasoning powder|
|200 millilitres||Light sour cream|
|1 can||(300 ml) corn, lima bean & capsicu|
|1 cup||Fresh coriander or mint chopped|
|2 larges||Chicken breast fillets, thinly slic|
|1 tablespoon||Olive oil|
|1 pack||Tortillas or pita bread|
|1 \N||Shredded iceberg lettuce|
Place the "drained tomatoes" ( I think this should be "drainings from the tomatoes" ) in a saucepan, add onion and mexican seasoning powder. Bring to boil, reduce heat and simmer 5 minutes or until reduced to 2 tablespoons and onion is tender. Remove, cool and stirinto sour cream and chill until required.
Mix tomato pieces * with drained canned corn, lima beans and capsicum. Add coriander or mint to make a salsa. Toss extra Mexican seasoning powder with sliced chicken in a bowl. heat oil in frying pan. Stir-fry chicken over high heat, about 2-3 minutes until tender.
Serve chicken with tomato, coriander and sour cream mixture wrapped in warm packaged tortillas or pita bread, with shredded iceberg lettuce.
Adelaide "Sunday Mail", 16 Feb 1997 typed by Greg Mayman