Ingredients

• 2 limes
• juice only
• 2 garlic cloves
• crushed
• 4 tbsp olive oil
• 1 heaped tsp dried oregano
• 1 tsp chilli flakes
• 1 tsp brown sugar
• 4 chicken thighs
• boneless
• skin removed
• flaked sea salt and freshly ground black pepper
• 2 chipotles en adobo
• finely chopped
• 2 tbsp soured cream
• 2 tbsp mayonnaise
• 1 lime
• juice only
• 2 large ripe tomatoes
• deseeded and finely chopped
• ½ onion
• finely chopped
• handful fresh coriander
• roughly chopped
• 1 green serrano or jalapeno chilli
• finely chopped
• 1 lime
• juice only
• 1 green jalapeno or serrano chilli
• deseeded and finely chopped
• ½ small onion
• finely chopped
• 1 large ripe avocado
• stone and skin removed
• 1 lime
• juice only
• small handful fresh coriander
• roughly chopped
• 150g/5½oz long-grain white rice
• 4 large flour tortillas
• 4 tbsp freshly grated mozzarella
• 4 tbsp soured cream
• ½ Little Gem lettuce
• shredded

Directions

• To make the chicken
• mix the lime juice
• garlic
• oil
• oregano
• chilli
• sugar and salt and pepper together in a large bowl. Add the chicken
• cover and place in the fridge for at least 2 hours.
• Meanwhile
• to make the chipotle crema
• mix the chipotles en adobo
• soured cream and mayonnaise with a squeeze of lemon juice and a pinch of salt and set aside.
• To make the pico de gallo
• mix all the ingredients together with ½ teaspoon of salt in a bowl and set aside.
• To make the guacamole
• pound the chilli in a pestle and mortar with the onion and ¼ teaspoon of salt
• into a lumpy paste. Add the avocado and break up the flesh roughly with a fork. The result should be lumpy not smooth. Stir in the lime juice
• to taste
• and the chopped coriander.
• Place a frying pan over a high heat and cook the chicken thighs
• without the marinade
• until browned and sealed. Add the marinade to the pan
• cover with a lid and cook for 10–15 minutes
• or until the chicken is cooked through as the juices run clear. Slice the chicken into strips.
• Meanwhile
• cook the rice according to packet instructions.
• Divide the tortillas between four plates and top with the rice
• chicken
• sauces
• mozzarella and lettuce. Fold up the bottom of each tortilla
• then fold the sides in and roll to contain the filling. Cut in half to serve.