• 4servings
  • 16minutes
  • 509calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B9, C
MineralsManganese, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 large skinless chicken breast fillets

  2. 2 tbsp Cajun spice mixture

  3. few drops of Tabasco, to taste

  4. 8 soft flour tortillas

  5. 1 papaya

  6. 3 tbsp olive oil

  7. juice of 1 lime

  8. 125g pack mixed baby leaf salad (or other delicate mixed salad leaves)

Instructions Jump to Ingredients ↑

  1. Cut each chicken breast lengthways into about 8 long strips. Sprinkle the spice mixture over a plate, add the chicken strips and toss to coat. Sprinkle lightly with a little Tabasco, then set aside for 5 minutes.

  2. Meanwhile, warm the tortillas, following the pack instructions. Cut the papaya in half lengthways and scoop out the seeds, then cut each half into 8 slices and peel.

  3. Heat 2 tbsp of the oil in a large frying pan. Add the coated chicken strips and stir-fry for 6 minutes over a moderate heat. Remove from the heat, sprinkle with half the lime juice and toss, scraping the residue from the pan.

  4. Divide the salad leaves among the warm tortillas. Sprinkle over the rest of the oil and lime juice, then top with the chicken strips and slices of papaya. Season to taste, then roll up loosely and serve at once.


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