If you love burritos but want to mix things up, give this popular street food a try.
1 ½ lbs, boneless skinless chicken breast, cubed
2 tsp grated garlic
2 tsp grated ginger
Juice of 1 lemon
¼ cup plain yogurt
¼ cup cashews, soaked and ground into a paste
1 tsp white pepper
½ tsp ground cardamom
½ tsp ground nutmeg
3 Tbsp heavy cream
2 tsp salt
2 Tbsp vegetable oil
1 green pepper, thinly sliced
1 large white onion, thinly sliced
3 green Thai chilies, thinly sliced
¼ cup fresh coriander, chopped
For the bread:
Whole wheat tortillas
4 eggs, whisked
Let's get Cooking...
Combine chicken, garlic, ginger, lemon juice, yogurt, cashew paste, spices, heavy cream and salt in a bowl. Marinate in the fridge for a minimum of 2 hours to overnight.
Heat oven to 450ºF, and bake chicken on a lined baking sheet for 10–15 minutes, until slightly charred and cooked through.
Heat oil in a large frying pan over high heat. Add green pepper, onion, and chilies. Sauté for about 1 minute, until slightly softened but still crisp. Remove from heat and add chicken and coriander. Toss to combine.
Heat a large frying pan over medium-high heat. Add tortilla, and toast for 30 seconds on one side. Flip over, and add enough beaten egg to cover surface of tortilla. Allow egg to set, and top with chicken and vegetable mixture.