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SERVES 4
grated zest and juice of 1 unwaxed lime
1 tsp caster sugar
½ tsp dried thyme
½ tsp ground cinnamon
¼ tsp crushed dried chillies
4 skinless, boneless chicken breasts, cut into strips
2 tbsp sunflower oil
2 yellow peppers, deseeded and cut into strips
320g/11oz red onions, thinly sliced
salt
FOR THE SALSA
2 avocados, pitted and finely diced
320g/11oz deseeded tomatoes, diced
juice of 1 lime
2 red chillies, deseeded and finely chopped
TO SERVE
8 tortilla wraps, warmed
sour cream
Combine the lime zest and juice, sugar, thyme, cinnamon and chillies in a large, shallow dish. Add the chicken, season with salt and toss to coat, then cover and marinate in the fridge for at least 1 hour. Meanwhile, combine the salsa ingredients. Heat the oil in a wok, add the chicken and marinade and toss for about 1 minute. Add the peppers and onions and stir-fry for 4 minutes until the chicken is cooked and the vegetables are just tender. Serve with warm tortillas, the salsa and sour cream.