Serves 8
Ingredients
Oil
1 small onion (peeled and sliced)
1 small red pepper (deseeded and sliced)
3 boneless chicken breasts (skinned and cut into strips)
60ml Grace Jerk Chicken Seasoning
400g can Grace Coconut Milk
1 small pineapple
8 tortillas
Iceberg lettuce (shredded)
1 ripe avocado (peeled and diced)
Juice of 1 lime
Method
1 Heat the oil in a non-stick frying pan, add the onion and the pepper, and cook for 3–4 minutes until softened.
2 Coat the chicken with the Jerk Seasoning, add to the pan and cook over a high heat, turning frequently, for approximately 8–10 minutes, until the chicken is cooked through. Add the coconut milk and cook over a high heat until the mixture has thickened – approximately 3–4 minutes.
3 Cut four slices from the pineapple, cut each into half and reserve. Remove the peel and core from the remaining pineapple and cut into chunks.
4 Heat the tortillas according to instructions on the packet, then roll each into a cornet and fill them with the lettuce, the chicken mixture and the pineapple chunks.
5 Mix together the avocado and the lime juice, and season to taste with a hot pepper sauce.
6 Serve the filled tortillas with the avocado salsa and the reserved pineapple slices.
