INGREDIENTS
Warm Tortillas
Chicken
1 kg skinless boneless chicken breasts
Salt & pepper
1 & 1/2 tsp. Fajita seasoning
For the salsa spread
A handful of basil leaves
3 baked bell peppers, (1 red, 1 green, and 1 yellow or orange)
2 tablespoons crushed almond, baked
1 large onion sliced
1 cup Parmesan cheese
3 tablespoons olive oil
Salt
Pinch of garlic powder
1/2 tsp. paprika flakes, optional
Heavy fresh Cream dip
5 large tablespoons of heavy fresh cream
Black pepper
1 cup parmesan cheese
1 cup cheddar, mixed yellow and orange cheeses
1/4 chili pepper, optional
Guacamole
2 avocados half-ripe
5 to 6 Cherry tomatoes
1/2 lemon juice
Thinly sliced Green onions
3 tbsp. Olive oil
Salt and pepper
Preparing the chicken
Using a very sharp knife, split the chicken breast horizontally into half to make it thinner, and coat with salt and black pepper.
In a frying pan add the vegetable oil and place a few leaves of basil on top of the oil with a sprinkle of black pepper. Heat the oil and start frying the chicken breasts until they become light brown on both sides, but yet soft, tender, and still juicy, takes around 3 minutes on each side. Set aside to cool.
With your hands, slice the chicken pieces into wide strips. Now you can add the fajita spices and coat the chicken very well. Add the chicken strips to the same frying pan and give it a quick fry to get the flavor of the fajita spice to get mixed with the chicken. Set aside until you do the rest of the preparations.
Making the spread salsa
In an electrical blender, mix the baked bell peppers, baked almonds, sliced onion, basil, black pepper, parmesan cheese, garlic powder, and salt, without chopping them completely, but while keeping the mixture a little soft. On a lower speed add the olive oil and one more handful of parmesan cheese.
Cooking the fresh cream dip
On low heat, cook the fresh cream to a boil adding the black pepper. Then gradually add the parmesan cheese and the mixed yellow and orange cheddar cheeses, and let it melt on low heat, whisking continuously until completely smooth, this is when it reaches to a finish, and gets slightly thick, and to the desired taste. It is optional to add chili pepper.
Preparing guacamole
Cut the avocados in half and remove the pit. Scoop the flesh into a large mixing bowl and mash with a fork to a slightly chunky consistency.
Add the lime juice, and fold in the thinly sliced green onion and the cherry tomatoes, add salt and black pepper, and finally add the oil and combine.
Instructions on how to serve
Serve with warm tortillas. Spoon filling down the center of the tortillas, by spreading 2 large tablespoons on each tortilla, add the sliced chicken, and wrap the tortilla. Place the wrapped tortillas on a preheated pan at medium-low heat, and until you have grill marks on the bread.
Serve immediately with the fresh cream and guacamole
