Chicken Spice, Smokey Chipotle Marinade & Baste, Vegetable Spice
You will need
2 fresh very ripe tomatoes, skinned and cubed
Ina Paarman’s Vegetable Spice
½ cup (125 ml) Ina Paarman’s Smokey Chipotle Marinade & Baste
¼ cup (60 ml) mayonnaise
1 ready cooked chicken, skinned, boned and cut into strips
1 t (5 ml) Ina Paarman’s Chicken Spice
6 flour tortillas
1 cup (250 ml) medium fat cream cheese
guacamole (recipe to follow)
½ iceberg lettuce, shredded
1 cup (250 ml) grated mature cheddar cheese
1 lime or lemon, cut into small wedges
1 large ripe avocado
1 clove garlic, finely chopped
½ t (2.5 ml) Ina Paarman’s Garlic Pepper Seasoning
juice of half a lime or lemon
Method
Mix all the chicken filling ingredients together.
Prepare the guacamole: cube the avocado and then roughly crush it with a wire whisk or fork in a mixing bowl. Keep some texture. Add the fresh garlic, Garlic Pepper Seasoning and lime juice. Mix lightly, don’t pulverise it too much. Serve soon.
Heat the tortillas briefly in a hot, dry frying pan to freshen them up.
Spread cream cheese all over the tortillas. Spoon the chicken filling into the middle of each.
Top with guacamole, lettuce, cheese and a squeeze of lime or lemon.
Roll up and enjoy.
