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Ingredients
1/2 tbsp sunflower oil
1 skinless chicken breast, sliced into small strips
1/2 onion, sliced
1/4 red pepper, cut into thin slices
1 tbsp balsamic vinegar
1/2 tsp brown sugar
2 tbsp mild salsa
2 large tortillas
60 g Cheddar, grated
1 skinless chicken breast, sliced into small strips
1/2 onion, sliced
1/4 red pepper, cut into thin slices
1 tbsp balsamic vinegar
1/2 tsp brown sugar
2 tbsp mild salsa
2 large tortillas
60 g Cheddar, grated
Method
- Pre-heat a grill to high.
- Heat the oil in a wok or large frying pan and stir fry the chicken for 2 minutes.
- Add the onion and cook for 2 minutes.
- Add the pepper and cook for 2–3 minutes.
- Add the balsamic vinegar and sugar and cook for 1 minute.
- Spread 1 tablespoon of salsa over half of each tortilla and sprinkle over half the cheese.
- Divide the chicken mixture between the two tortillas. Roll up and arrange in the dish.
- Sprinkle with the rest of the cheese.
- Grill for 1 1/2–2 minutes each side to warm the tortilla and melt the cheese.
