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    Chicken and Avocado Tortillas with Tomato Salsa

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    Chicken and Avocado Tortillas with Tomato Salsa

    Serves: 4


    • 1 tablespoon sour cream
    • Juice of half a lemon
    • 1 tablespoon olive oil
    • Freshly ground black pepper
    • 4 skinless chicken breasts, trimmed
    • 1 large clove garlic, chopped
    • 3 sprigs thyme, roughly crushed
    • Salsa
    • 2 tablespoons olive oil
    • Half a small green chilli, chopped
    • 1 clove garlic, finely chopped
    • 1 tablespoon white wine vinegar
    • 10 cocktail plum tomatoes, skinned
    • Generous pinch chopped thyme
    • Salt and freshly ground black pepper
    • To serve
    • 1 cos lettuce heart, shredded
    • 2 ripe avocados, peeled, stoned and cut into strips
    • 285ml sour cream
    • 8 large wheat tortillas


    1. Mix the lemon juice, garlic, thyme, olive oil and sour cream. Season with black pepper. Separate the fillets from the main part of the chicken breasts and remove any sinews. Coat all the meat in the lemon mix. Marinate for 30-45 minutes in the fridge.
    2. Meanwhile, prepare the salsa. Whisk together the chilli, garlic, vinegar and olive oil. Cut the tomatoes into small dice. Mix into the vinaigrette. Add the thyme and season to taste.
    3. Preheat a griddle on the hob. Grill the chicken over a medium-high heat, turning frequently, for a total of 10 minutes, then allow to rest for a few minutes.
    4. Put the lettuce, avocado, sour cream and salsa on the table. Heat the tortillas according to the packet instructions. Slice the chicken into strips and put on the table. Your guests can now stuff their tortillas with the various components, roll them up, and eat.

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