Tortilla, Grilled Chicken/Prawn with Salsa Cruda

Chef : Loreta Quitoles

Genres : Western Cuisine,

Ingredients

Tortilla
2 cups Plain flour
1/2 teaspoon Salt
1/3 tsp Baking powder
2 tbsp Olive oil
3/4 cup Water

Marinated Chicken/Prawn
2 tsp Chipotle
1 nos Chicken Breast, Large/ 150g Prawn(peeled)

1/2 tsp Dijon Mustard
1/4 tsp Paprika
2 pinch Oregano

Salsa Cruda

3 nos Tomatoes

1/4 nos Yellow Onion

20g Cilantro

2 tbsp Lime Juice

1 inch Jalapeno

1/2 tsp Salt

1 tsp Sugar

Coleslaw

250g White Cabbage

100g Purple Cabbage

1/2 nos Carrots

1tbs Vinegar / Apple Cider Vinegar

5 tbsp Mayonnaise

Method

Tortilla
Combine the items in a bowl and mix till a loose dough forms then knead on a table until smooth. Portion into small balls then rest for 10 minutes.
Lay each ball out on the table with some oil and roll until large and thin then cook on a hot pan without any oil.
Flip once light brown spots appear. Remove and keep moist under a towel.

Marinated Chicken/Prawn

*Place the chicken between 2 sheets of paper and pound so that it is thinner and even in thickness.*

Marinate the chicken or prawn with the ingredients and allow to sit for 30 minutes.

Remove excess marinade and cook on a grill pan. Cool slightly before slicing.(only for chicken)

Salsa Cruda

Cut the tomatoes into dice. Mix with all other ingredients.

Coleslaw

Slice the cabbage into thin shreds. Grate the carrots thinly.

Toss the vegetables together then add the mayo and vinegar. Add more sugar if you wish.

Allow to sit for 1 hour at least to soften.