"You can't beat homemade coleslaw. You could replace some of the white cabbage with red cabbage if you prefer"
Ingredients
Serves 4
- 4 chicken fillets, butterflied
- 2 tbsp Mexican spice mix
- 2 tbsp olive oil
- 1 lime, juice only
- 200g ripe plum tomatoes, diced
- 4 flour tortillas
- 200g homemade coleslaw (see below)
- ½ head iceberg lettuce, shredded
Method
- Pre-heat the barbecue to medium.
- Place the chicken fillets in a bowl and sprinkle with the Mexican spices, tossing until they are evenly coated.
- When the barbecue is ready, oil the grill grates. Grill the chicken over an indirect heat so they cook through but don't burn. Use a lid if possible for a smokier flavour.
- Meanwhile, whisk together the olive oil and lime juice in a bowl. Add the diced tomatoes and toss them in the oil and lime.
- When the chicken is cooked through, place it on a cutting board and slice into strips.
- Warm the tortillas on the grill for a minute, then build the wrap by adding some strips of chicken, diced tomatoes, coleslaw and shredded lettuce. Roll up tightly and cut on the diagonal to serve.
