This is a quick and simple Tex Mex idea, which makes the most of your leftovers from your Sunday roasts. Succulent chicken tossed in smokey spicy rub. Served on tortillas with sautéed onions and peppers with a splash of hot sauce. Allotment cooking at it's best, simple handheld goodness.
Fills 6 Tortillas
Ingredients
500g of Leftover Roast meats
2 Peppers
2 Onions
1tbsp Smoked Paprika
1tbsp Ground Cumin
1tbsp Dried Oregano
Pinch of Salt & Pepper
1tbsp of Rapeseed oil
Method
Heat the oil in a sauté pan. Chop the onions and peppers then place in the pan and sauté until softened. Add the meat and cook until thoroughly warmed through, toss in the spices and mix until coated.
Serve on warmed tortillas with seasonal leaves and a splash of hot sauce.
Handmade tortilla recipe can be found on the blog.
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