Aromatic Chicken Tortillas With Smoky Pepper Salsa

1. 1

   First, start with the salsa. Put a dry frying pan on a high heat and dry roast the peppers, onion and garlic until charred and smoking. The garlic and onions will roast quicker so be sure to remove them from the pan earlier. Once they're done, de-seed and chop the pepper into large chunks. Roughly chop the chipotle chillies, slip the skins off the garlic cloves and put all ingredients into a blender. Blitz until it reaches a coarse consistency. Juice the lime, combine with the coffee granules and stir through the mixture.

2. 2

   Now move onto the chicken. Bring a pan of water to the boil with the cloves, bay leaves and pepper corns. Add the chicken and reduce to a gentle simmer until cooked (this should take approximately 15 minutes). Remove the chicken and shred with two forks. You may reserve the cooking liquid for light soups.

3. 3

   De-stone and slice the avocados, and drizzle with lime juice to retain their green colour. Shred the lettuce, chop the french onions, finely dice the chilli and combine as a salad. Warm your tortillas in a hot oven or microwave for a couple of minutes.

4. 4

   Now assemble your tortillas. I find they're less messy to eat layered as salad, chicken, salsa and avocado. To reduce spice, add sour cream or low fat creme fraiche (it has a milder taste). Other toppings I like include toasted pumpkin seeds and grated cheddar. The leftover salsa will keep in a sealed jar in the fridge for up to a week.

* Per serving · 4 servings · Values may vary.

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