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  1. Heat the oil and fry the chicken until it´s 80% cooked. Set aside.
  2. In the same frying pan, fry the onions and peppers until soft.
  3. Add the cumin powder and mix.
  4. Add the previously cooked chicken back into the pan.
  5. Add tomato and season (salt & pepper). Add Jalapeño chili if desired.
  6. Break the coriander with your hands (or dice with a knife if you prefer) and add to the mix off the fire. You don´t want to cook the coriander. It´s better fresh.
  7. Take a tortilla wrap brush the entire surface with oil.
  8. Turn the tortilla over and add the filling to the “un-oiled” side until it´s half full.
  9. Fold and close the wrap ensuring that no filling is spilling out.
  10. Grill in a frying pan (or grill) on both sides until golden.
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