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1
Turn oven on to lowest setting and place your plates inside.
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2
Prepare your pre bought flour tortilla wraps by sprinkling each tortilla with a little water then stacking them together, wrap in tin foil and place in the oven alongside the plates.
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3
Prepare the chicken, cut chicken thighs into strips and mix with onion salt, chilli power, oregano, paprika and oil in a bowl and toss to coat. - set aside.
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4
Salsa Verde: Place the chili, garlic, green onion, coriander, mint and vegetable oil in a food processor and pulse until combined. Set aside later for serving. Makes 1 cup (250ml).
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5
Guacamole: Scoop out flesh of 1 ripe Avocado, Chop and de-seed 1 red chilli and add to the Avocado, Squeeze in juice of 1/2 lime and mix to combine. Set aside later for serving
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6
Sour Cream: Turn out tub of sour cream into a serving bowl, sprinkle lightly over the top with course black pepper. set aside.
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7
Preheat a char-grill pan or barbecue over high heat. Char-grill or barbecue the chicken for 4-5 minutes each side or until cooked through.
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8
Chop 1 red bell pepper into lengthy strips and toss on the hot griddle for 1 min.
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9
Place the Chicken in a serving bowl, with pepper and bring the Salsa Verde, Guacamole and sour cream to the table along with hot plates and the tortilla wraps. Serve with extra fresh bowl of coriander leaves and lime wedges. .
