Chicken Tacos with Red Pesto
- 200g of Cooked Chicken
- 1 Avocado, Sliced
- 4 Soft Flour Tortillas
- 1 Tub of Red Pesto
- 20 Cherry Tomatoes
- Lettuce Leaves of Your Choice
- 1 Red Onion, Sliced
- 4 Small Cucumbers, Sliced
- 1 Carrot, Sliced in Ribbons
- 2 Chillies, Sliced in Rounds
- Lime Wedges, to Garnish
Step 1:
Griddle the tortillas on either side and remove them from the heat; to keep your tortillas warm, pop them in the oven whilst you griddle the remaining.
Step 2:
Divide the chicken and salad ingredients equally between the warmed tortillas, and top with a tbsp of the red pesto.
Step 3:
Finish with a squeeze of lime, serve & enjoy!
Tips!
For this simple yet delicious dish, you can use whatever salad vegetables you have to hand!
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