- 3 chicken breast fillets, skin on
- 1 tablespoon olive oil
- 8 flour tortillas, warmed
- salt and freshly ground black pepper
- 1 avocado
- juice of 1 lime
- 2 cloves garlic, crushed
- handful fresh coriander leaves
- 1/4 cup sour cream
- 1/2 cup tomato salsa
Heat olive oil in a pan and pan fry chicken until golden and cooked through. Allow to rest for a few minutes until cool enough to handles and then slice chicken breasts into thin slices.
Mash avocado with lime juice and garlic, season to taste with salt.
Warm tortillas either in the microwave or on the plate of a toasted sandwich maker.
Spread each tortilla with a generous cover of avocado. Divide chicken between the tortillas and sprinkle with salt and freshly ground black pepper. Scatter with coriander and dollops of tomato salsa and sour cream. Roll up to enclose filling and serve.