Mini Tacos with Tortilla Wraps

Ingredients

• 5 Switz Tortilla Wraps

• 1/2 cup onion, chopped

• 1 red pepper chopped

• 1 green pepper ,chopped

• 2 tbsp olive oil

• 2 cloves of garlic, smashed

• 1 tsp paprika powder

• 1 tbsp tsp cumin powder

• 500 g chicken

• 1 cup melted butter

• 1½ tbsp Fajita Spice

Salsa

• 1 large tomato

• 1 medium onion

• 2 tbsp fresh parsley

• 2-3 green chillies

• 1 tsp tabasco

• 1/2 lemon (juice)

• salt

Guacamole

• 1 ripe avocado

• ½ lime

• salt as required

• 2 tbsp fresh cream

Method

Using a 3-4″ cookie or biscuit cutter, cut 5 Switz Tortilla Wraps.

Brush each side of tortillas with spiced oil and place between the ridges of an inverted cupcake tray.

Bake @190° C for about 5-7 minutes or until golden brown and it looks crisp.

Cool at room temperature before serving.

For filling

In a medium saucepan over medium heat, cook the chicken for about 15 minutes, using two forks to shred the chicken. Sprinkle taco seasoning and continue to cook.

For salsa

Finely chop the onions, tomatoes, green chillies and parsley.

Combine them all in a bowl.

Season with salt, tabasco and lemon juice. Refrigerate for 30 minutes-1 hour, until ready to serve.

For guac

De-seed and de-skin ripe avocado in a bowl. Mash with a fork as per your liking.

Season with salt and a good amount of lime juice.

Chill until ready to serve.

Served ideally at room temperature.

Assemble it all together and enjoy.