Ingredients
- 2 chicken breasts, about 300g
- 2 tbsp. steak spices
- 4-5 romaine lettuce leaves, chopped
- 3/4 cup shredded red cabbage
- 1-2 celery stalks, thinly sliced
- 2 tbsp. mayonnaise
- 2 tbsp. medium or hot piri piri sauce, or more to taste
- 3-4 tbsp. grated parmesan
- 1 lemon
- 6 small wheat flour tortillas
- Olive oil
- Salt and pepper
Preparation
- Put the chicken breasts in a bowl with a drizzle of oil, the steak spices, salt and pepper. Toss to coat the chicken.
- Heat a skillet or grill over medium high heat. Cook the chicken 3-4 minutes on one side until browned.
- Flip the chicken, cover and cook for 7-9 minutes over medium-low heat until the center of the chicken is cooked through.
- Meanwhile, mix the mayonnaise with the Piri Piri sauce, 1 tbsp. of parmesan, the juice of half a lemon, salt and pepper.
- Put the lettuce, cabbage and celery in a bowl and add the Caesar sauce. Mix together. Adjust seasoning to taste.
- Heat the tortillas 1-2 minutes on each side in the pan or on the grill.
- Garnish the tortillas with the salad, chicken, remaining Parmesan and lemon juice to taste.
