Ingredients
- 300 g of fried chicken fillets, sliced into strips
- 2 tbsp of oil
- 1 onion, diced
- 2 garlic cloves, crushed or grated
- 1 red chilli, chopped
- 1 tbsp of chilli powder
- 1 tsp of ground cinnamon
- 1 tbsp of tomato purée
- 2 tbsp of peanut butter
- 100 ml of vegetable stock
- 1 red pepper, sliced
- 1 green pepper, sliced
- 6 tortilla wraps
- 200 g of refried beans, warmed
- 150 g of mozzarella cheese, sliced
- 200 g of tomato salsa dip, to serve
- 1 tub of guacamole, to serve
- 1 tub of soured cream, to serve
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Cook the chicken according to the pack instructions.Step 2
To make the sauce add 1 tbsp oil to a non-stick frying pan, add the onion and cook over a medium heat for 2-3 mins until softened. Add the garlic and chopped chilli and cook for 1-2 mins more. Stir through the chilli powder, cinnamon and tomato purée for 30 seconds followed by the peanut butter.Step 3
Add the vegetable stock and stir to combine. Take off the heat and cool slightly, pour into a food blender and pulse until smooth. Add back to the pan, season then simmer for 2-3 mins to warm back through.Step 4
In a separate pan add the remaining oil and the sliced peppers. Fry on a medium-high heat for 3-4 mins or until softening.Step 5
To assemble, evenly top each tortilla wrap with a layer of warmed refried beans, cooked chicken strips, sliced peppers. Roll up tightly then layer next to one another in a 25cm x 16cm ovenproof dish so they sit snuggly. Top with mozzarella, if you like. Bake in the oven for 15 mins or until golden.Top with tomato salsa.Step 6
Serve with the mole sauce, guacamole, and soured cream on the side.