You will cut the remaining chicken into bite-sized pieces. You will saute the peppers and onions. The beans will nicely complement the flavors and textures and you will flavor the rice with fresh lime and cilantro. What else do you want;

An important tip is not to overfill the tortilla but to calculate the quantities wisely.

What you will need for 4 servings:

  • 1 kg of cooked boneless chicken
  • 1 medium onion
  • 1 medium red pepper
  • 2 cloves of garlic
  • 1 medium lime
  • 4 sprigs of fresh coriander
  • 1 can of beans
  • 1 cup cooked rice
  • 1/2 teaspoon salt
  • 1 tablespoon of oil
  • 3/4 cup jarred tomato sauce, plus more for serving
  • 2 teaspoons taco mix
  • 1 cup grated cheese
  • 4 large tortillas
  • 4 tablespoons of cream
  • Guacamole, for serving (optional)

How to make it:

  1. Dice the chicken into bite-sized pieces (about 3 cups). Cut the onion and red pepper into strips. Mince two cloves of garlic. Zest and juice a medium lime (about 2 tablespoons). Chop the cilantro (about 1 tablespoon) and drain and rinse the beans.
  2. Put the cilantro, lime zest, a spoonful of lime juice, rice and salt in a small bowl and stir to combine.
  3. Heat a tablespoon of oil in a large skillet over medium-high heat until it simmers. Add the onion and bell pepper and sauté until softened and browned, 4 to 5 minutes. Transfer to a plate.
  4. Lower the heat to medium-low. Add chicken, beans, garlic, remaining 1 tablespoon lime juice, 3/4 cup tomato sauce, and 2 teaspoons taco mix. Simmer until heated through and liquid has evaporated, 1 to 2 minutes.
  5. Place 4 large tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave until heated through, about 30 seconds.
  6. Layer each tortilla with 1/4 cup of cheese, 1/4 cup of rice, 3/4 cup of the chicken mixture, fill 1/4 cup of the peppers and onions, and 1 tablespoon of the sour cream in the center of the tortilla. Wrap well. Cut in half and serve with guacamole and extra sauce.