3 boneless chicken breasts, skinned
½ bottle of Newman’s Own Sticky BBQ Marinade
2tbsp vegetable or sunflower oil
1 green pepper, deseeded and sliced
175g (6oz) chorizo, thinly sliced
4 tortilla wraps
For the Salsa:
2 tomatoes, diced
1 red onion, peeled and finely diced
1 avocado, peeled, stone removed and flesh diced
4 tbsp Newman’s Own Balsamic Vinaigrette
1.Cut several slashes in each chicken breast with a sharp knife and place in a shallow dish. Spoon the Sticky BBQ Marinade over the chicken, turning the breasts over until well coated. Cover the dish with cling film and chill in the fridge for several hours or overnight to marinate.
2. Lift the chicken breasts from the marinade and grill or barbecue over medium heat for about 10 minutes or until the chicken is cooked through, turning the breasts over once or twice and basting with any marinade left in the dish.
3. While the chicken is cooking, heat the oil in a pan and fry the pepper slices until starting to soften. Add the chorizo slices and fry for a further 2 minutes. Warm the tortilla wraps in a low oven or on the barbecue.
4. To make the salsa, mix together the tomatoes, red onion and avocado. Add the Balsamic Vinaigrette and toss lightly.
5.To serve, slice the cooked chicken into thin strips and divide between the flat breads with the green pepper and chorizo. Top with the salsa, a dollop of soured cream. Roll up and serve to Dad on Father's Day (or any day!)
Tip: if preferred, the chicken breasts can be cooked under a conventional grill or cut into strips, marinated and then stir-fried with the green pepper and chorizo.