There’s something universally appealing about a self-assembly meal. This version is the simplest of all – a whack-it-all-in-the-tray affair that barely constitutes cooking. And it’s really tasty.
For the chicken:
3 boneless and skinless chicken breasts, cut into thin strips
1 large red pepper, cut into thin strips
1 tbsp smoked paprika
1 tsp ground cumin
2 tsp dried oregano
1 tsp cayenne pepper or chilli powder
juice of 1 lime
2 tbsp olive oil
For the salsa:
1 bunch of coriander
1 fat garlic clove, crushed
2 large ripe tomatoes
juice of ½ lime, plus extra to taste
3 tbsp extra virgin olive oil
corn tortilla wraps, to serve
Optional toppings including:
grated Cheddar cheese, guacamole, shredded lettuce, crème fraîche
Serves: 4 | Takes: 35 minutes
Preheat the oven to 200°C/400°F and place a 30 x 20 x 5-cm roasting tray or dish inside to heat.
Place all the chicken ingredients in a bowl and toss with your hands until everything is coated in a slick of spiced oil. Set aside for 5 minutes.
Meanwhile, roughly chop the coriander leaves and tender stems and place in a bowl with the remaining salsa ingredients. Set aside.
Tip the chicken into the hot roasting tray. Roast for 20 –25 minutes, shaking the tray occasionally, until the chicken is cooked through.
Serve wrapped in tortillas with the tomato salsa and your choice of toppings.