Method
- Pico de gallo
- Mixed all the vegetables for the pico de gallo together and season well with lime juice and salt, set aside until ready to use.
- Slice and marinate the sliced chicken with salt, pepper and Cajun mix.
- Heat oil in a skillet over high heat. Sauté the chicken until fully cooked, then remove and set aside.
- In the same pan add a little oil and sauté the onion and capsicum until lightly browned. Set aside with the chicken.
- In a new pan place a tortilla, spread a thin layer of grated cheese, then the chicken, onion and capsicum. Top with more cheese and fold in half.
- When golden on the first side, carefully flip and cook the other side until golden brown.
- Cut into triangles and serve with pico de gallo.
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