Ingredients
Method
- Pound the chicken into 5cm thickness. Add it to a large resealable plastic bag.
- Whisk all marinade ingredients together in a bowl, and then pour into the plastic bag.
- Coat the chicken evenly with the marinade. Press out as much air as possible and seal.
- Allow it to marinate at room temperature for 20 minutes or in the fridge overnight.
- Stir all salsa ingredients in a bowl, cover and refrigerate until ready to serve.
- Heat a large nonstick fry pan over medium-high heat.
- Add chicken to the hot pan, cook for 5 minutes without moving.
- Flip the chicken over, lower the heat to medium, and cook 4 to 6 minutes or until cooked through. Move chicken to a board and allow it to rest for 5 minutes.
- Heat tortillas in a pan to warm.
- Thinly slice chicken lengthwise into long strips.
- Fill tortillas with chicken, salsa and any additional topping. Serve with lime or lemon wedges if desired.