Chicken chilli con carne

Farrah’s 8” Flour Tortillas
Farrah's Taco Spice Mix or your own spice mix
Onions, chopped
Crushed garlic
Fresh coriander
Chicken breasts (cut into strips)
Olive oil
Can chopped tomatoes
Can black pinto beans

SALAD
Cos lettuces
Avocado
Fresh coriander
Lime

TOMATO SALSA
Red pepper
Tomatoes
Spring onion

Heat the oil in a pan over a medium heat. When hot, sauté the onions and garlic with the olive oil until the onion is soft but not coloured.  Add the chicken strips and the Farrah's Taco Spice Mix. Cook for a couple of minutes, then add the tinned tomatoes. Bring to the boil, then reduce the heat and simmer until the chicken is cooked. Shred the chicken using two forks, then drain and stir in the black pinto beans. Continue cooking until the beans are heated through. Remove from the heat and stir in the coriander leaves.

Make the salsa chop the red pepper and tomatoes into small chunks. Finely chop the coriander leaves and add to the salsa. Season with salt and black pepper and a good squeeze of lime juice.

To Make the salad simply chop the lettuce, avocado and spring onions and toss. Dress with a little olive oil and a squeeze of lime juice..

Heat the Farrah's chilli tortillas briefly on a grill. Serve the tortillas with a portion of the Chicken Chilli Con Carne, Salsa and Salad. Add a spoonful of sour cream, and serve with lime wedges on the side.