Ginger spiced gluten-free and vegan Christmas cookies

Yay it's Christmas already! I love everything about Christmas - it just makes me feel all energetic and happy. And since I was feeling Christmassy, I decided to bake. After a lot of pondering I thought of making something healthy and something which everyone could enjoy this festive season, so I attempted these lovely gluten-free and vegan ginger spiced cookies. 

I added some cranberries in keeping with the theme of Christmas,  but you can add anything you like - chocolate, candied ginger or other dried fruits.

Ingredients

2 cups ground almonds

2 and 1/2 tsp ground ginger

1/2 tsp nutmeg

1 tbsp pure smooth almond butter

2 tbsp apple sauce

Handful of dried cranberries (optional)

1 & 1/2 tbsp of pure coconut oil

2 tbsp pure maple syrup

1/2 tsp baking powder

Pinch of salt

Method

Preheat the oven to 170 C

In a bowl, add all the ingredients together and combine to form a soft dough. If you are planning to cut into shapes, leave out the cranberries while mixing the dough and put them on the shape later to stop them from breaking. 

Flatten the dough on a clean surface to about 1 cm thickness and cut into desired shapes. Alternatively just make small balls of the dough and flatten them. 

Place the shapes on a lined baking tray and bake for 12 - 15 minutes until they just start to brown.

Decorate the cookies as you like.

Wish you all a wonderful Christmas!

Roasted chicken and vegetables

It is almost the end of the year - time to look back on this year's resolutions and make new ones. One thing that I am very proud of, this year, is that I have started eating much, much healthier. I have actually started loving vegetables and pretty much include them in every single meal! Definitely deserve a pat on the back for that ;)

One of my favourite ways of preparing vegetables is roasting them - season a bit and just pop them in the oven. Result - tasty yummy veg! Today for lunch we had roasted chicken and vegetables and believe it or not, the vegetables were my favourite part of the dish :)

Serves 2-3

Ingredients

1 Onion, halved and thickly sliced

2 Parsnips, diced

Handful of cherry tomatoes, halved

1 Potato, diced

1 small yellow pepper, sliced

Olive Oil

4-6 cloves of garlic

150 ml chicken stock (I used a stock cube)

Salt and Pepper

Dried parsley for garnishing

For the chicken

4 skinless chicken thighs

1 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/4 tsp chilli powder (optional)

Salt to taste

Method

Make slashes in the chicken thighs and marinate them in the spices with a teaspoon of oil. Season with salt and keep aside for an hour (Overnight would be great, but not necessary)

Preheat the oven to 200 C.

In a baking dish, add the onion, garlic, tomatoes, parsnips and potatoes (the yellow pepper will go in later). Add a teaspoon of oil and season with salt and pepper. Toss the vegetables and bake in the oven for 20 minutes. 

After 20 minutes remove the vegetables from the oven, toss them lightly and place the chicken thighs on them. Pour over the stock and bake again for 15-20 minutes.

Add the yellow peppers to the baking dish and increase the temperature of the oven to 220 C and bake further for about 20 minutes until the chicken is lightly brown and done.

Garnish with some dried parsley. 

* Don't eat chicken? Try Salmon with roasted vegetables....my absolute favourite! :)

Peach and almond puff pastry tarts

As the holiday season approaches, it's time to take out the baking gear and get into the festive mood. I don't bake as often as I would like to but I think that probably makes it more exciting when a random attempt turns out to be a success. Today was one such attempt :)

Ingredients

Sheet of rolled out puff pastry (I have used half a sheet)

400 gm tin of peaches (in juice)

50 gms ground almonds

1 egg

1 tbsp butter and some more for greasing

2 tbsp sugar

Sugar for dusting (optional)

Method

Preheat the oven to 180 C. 

Cut the pastry into 4 portions and lay on a lined baking tray. Brush each portion lightly with some butter.

In a bowl, mix the almonds, egg, butter and sugar to form a paste. Spread this paste on the pastry portions, leaving a border. Bake in the oven for 5-8 minutes or until the pastry starts to rise.

Remove the tray from the oven. Drain the peaches and arrange them over the almond paste. Bake again for 8-10 minutes or until the pastry has risen from the side and is golden. 

Remove and keep aside to cool for a few minutes. Dust some icing sugar. Serve warm.

* Since I have used tinned peaches which were already ripe, I have baked the pastry separately first, before adding the peaches and baking again.

Meringue with raspberry and chocolate

I am not sure if this post qualifies as a recipe post but I simply couldn't not share it. I made this a few days ago, shared a photo on Facebook and instagram and got quite a response. So thought it definitely deserved a post. All the ingredients - raspberries, chocolate sauce and meringues - were store bought, although I would love to try my hands at meringues some day.

Ingredients

Meringue nests 

Raspberries - I used frozen raspberries, thawed as per the instructions on the pack

Icing sugar (optional)

Chocolate sauce - I used Sweet Freedom - Choc Shot

Method

Place the raspberries on the meringue nest. Sprinkle with some icing sugar, if the raspberries are too tart. Drizzle some chocolate sauce.

Serve. Bite. Enjoy!

Vegetable stir-fry

A stir fry is so versatile - you can add any vegetables you like/have, add some sauce, toss in some noodles and you have a perfect healthy meal, ready in no time.  The key to a good stir fry is to have all the ingredients you need prepared and ready before you heat the wok and get cooking.

A stir fry in my opinion is one of the quickest and tastiest healthy meals you can rustle up, which is why it is a favourite in our house. :)

Ingredients

150 gms dried egg noodles
125 gms mushrooms, sliced
100 gms baby corn, sliced
100 gms mangetout
Thumb size piece of ginger, cut into matchsticks
2 spring onions, finely chopped (keep the white and green part separate)
1 tsp dark soy sauce
2 tsp light soy sauce
1 tbsp oil
1 green chilli, finely chopped
Salt

Method

Cook the noodles as per packet instructions. Drain and rinse under some cold water and keep aside.

Heat the oil in a wok. Add the ginger, green chilli and white part of the spring onion and fry for a minute. Add the baby corn, mushrooms and a pinch of salt. Stir fry for 4-5 minutes. Add the mangetout and fry for another couple of minutes. 

Add the light soy and dark soy and combine well. Add in the noodles, toss them with the vegetables and heat them through. Remove from heat and garnish with the green part of the spring onion.

Poached fish in stock

We've been making a conscious effort to have fish at least once a week (because of all it's goodness and health benefits), but it's sometimes a challenge to come up with innovative ways to prepare it, so we don't get bored of eating the same thing again and again. I usually make a fish curry, bake it or steam it but today thought of trying something different. 

I loved how simple and super quick this dish was. I used some basic spices to season the stock a bit further. You can add whatever you fancy to give it that flavour. :)

Ingredients

2 cod or any white fish fillets
400 ml stock (You can use stock cubes)
1 bay leaf
5-6 peppercorns
2 garlic cloves, crushed
1 chilli, slit 
1 tbsp butter
2 tbsp plain flour
Salt and pepper for seasoning

Method

Pour the stock into a pan (large enough to cover the fish but not to submerge it). Add the bay leaf, peppercorns, chilli and garlic cloves. Bring to a boil and then reduce to low to simmer.

Season the fish with salt and pepper (season lightly if using stock cubes) and add to the stock. Cover and cook for 5-7 minutes or until the fish is cooked (flakes easily). Spoon over the stock on the fish occasionally.

Remove the fish and cover with foil to keep it warm.

Strain the stock and bring to a gentle boil. Add the butter. While stirring continuously, add the flour slowly to avoid lumps. Season, as required. Cook the stock till it thickens to form a thick sauce or gravy.

We had this lovely poached fish served on a bed of spinach, drizzled with sauce and some boiled potatoes on the side.

Mung beans dosa (Green lentils crepe)

As usual I was putting my head in the food cabinet trying to figure out what to make for dinner and my eyes fell on the mung beans. I wasn't too keen on making a curry or dal and after a bit of thinking decided to make dosa. Since I had come home early yesterday, I had enough time to soak the beans. If you wish to make dosa for dinner, I would suggest soaking the beans in the morning. If that isn't possible, 3-4 hours should be fine.

This is quite a simple recipe, although I must admit that initially whenever I have made dosa, the first dosa from the batter has always been a total disaster but the rest would turn out fine. Now after practice and some patience, I manage to get them right ;) The key thing is to get the consistency of the batter and the heat of the pan right. The batter should be thin enough to spread and if the pan gets too hot, reduce the heat and let it stand for sometime before putting the batter. 

The batter makes about 10-12 dosas (depending on the size).

 Ingredients

1 cup Mung beans
1 tbsp ginger garlic paste
1 tsp green chilli paste
2 green chillies finely chopped (optional)
250 - 275 ml of water
Salt to taste
oil

Method

Soak the mung beans in water (enough to cover them completely) for at least 3-4 hours.

Drain the water and add the beans to a blender. Add the ginger garlic paste and green chilli paste. Add 250 ml of water and blend. Add the remaining water if the consistency of the batter is too thick. Then add the salt and chopped chillies and combine well.

Heat a non stick griddle pan. Add a couple of drops of oil and spread it with a spatula. Lower the heat and pour a ladleful of mixture onto the centre of the pan.

Immediately start spreading the mixture in circular manner to get a round and thin dosa. Increase the heat and let the dosa cook for a couple of minutes. Flip the dosa and cook the other side.

Serve with any of your favourite dips. I like having it with yoghurt or with some hot & sweet sauce or chutney. If you follow a vegan diet, try them with coconut chutney.  

Scrambled tofu with rocket

For me, Sunday morning breakfast usually means eggs - scrambled, poached eggs in tomatoes, fried, egg bhurji (spiced scrambled eggs) or a full English breakfast. But last week I experimented with tofu - I had a nice hearty breakfast of scrambled tofu with spinach, with some veggie sausages and grilled tomatoes on the side. So I decided to recreate it this morning, but this time using rocket instead of the spinach. This recipe is for my vegan friends. Hope you guys like it! :)




Serves 1
Ingredients

150 gm organic tofu
1 tsp pure coconut oil
1/2 tsp cumin seeds
1/2 onion, finely chopped
1 tomato, chopped
1/4 tsp turmeric
1 red chilli, finely chopped (optional)
Handful of rocket leaves
Salt and pepper, as per taste

Method

Heat the coconut oil in a pan, on medium heat. Add the cumin and let it sputter. Add in the chopped onion and green chilli and cook for 5 minutes. Add the tomatoes and cook for a further minute.

Add the turmeric powder and salt to taste, and stir well. Lightly crumble the tofu and and mix gently. Cook for 5 minutes. Toss in the rocket, mix and cook for a couple of minutes. Season with some pepper.

Serve the scrambled tofu with some grilled tomatoes, rocket leaves and vegan sausages. 

Salmon with roasted vegetables

After pigging out on a lot of unhealthy food, unbelievably yummy, delicious, hearty, scrumptious, heavenly......FOCUS!!! Sorry let me start again. After pigging out on a lot of unhealthy food on our holiday last week, I am finally back to eating healthy, home cooked meals again. 

This salmon dish was a perfect start to get back on track - lovely roasted and caramelised veg and nicely seasoned salmon fillet... very, very pleased! :)

Serves 2
Ingredients

1 potato
1 parsnip
1 carrot
1 onion, sliced
150 gms cherry tomatoes
2 salmon fillets
1 tbsp olive oil
1 tsp lemon juice
Salt, pepper and paprika for seasoning
2 tsp of fresh rosemary and thyme, chopped

Method

Season the salmon fillets with some salt, pepper and a pinch of paprika and keep aside.

Preheat the oven to 200 C.  Roughly dice the potatoes, parsnips and carrots and add to a roasting tray. Drizzle over the olive oil and season with salt and pepper. Mix well and roast for 15 minutes. Add in the onion and roast for a further 10-15 minutes

Place the salmon fillets and tomatoes between the veg. Drizzle the lemon juice and sprinkle over the rosemary and thyme. Season lightly with salt and pepper and roast for 10-15 minutes or until the salmon and veg is cooked through.

Serve with some green salad. 

Carrot Salad (Gajarachi koshimbir)

Most Indian meals are accompanied with a side salad which is flavoured with some tadka (tempering). One such salad is the gajarachi koshimbir - a Maharashtrian side dish. This carrot salad is made from raw carrots along with some other ingredients and finished off with a tadka of chillies and cumin or mustard seeds.This is very simple to make, healthy and super tasty!
I have tried to make this like my mom makes it - though I can never get that exact taste, it is quite close to it :) 

Ingredients

3 medium carrots, grated
1 small onion, finely chopped
1 tomato, chopped
2 tsp lemon juice
1 tsp sugar
2 tbsp crushed peanuts
1 tsp ghee or coconut oil
1/2 tsp cumin seeds
2 green chillies, chopped
A pinch of asafoetida 
1 tbsp chopped coriander
Salt to taste

Method

Add the grated carrots to a bowl along with the onion, tomato, lemon juice, sugar, coriander and peanuts( keep aside some crushed peanuts and coriander for garnish). Mix well

In a small pan, heat the ghee and add the cumin seeds. When they start sputtering, add the chopped chillies and asafoetida. Fry for a few seconds and immediately add to the bowl with the carrots and mix well.

Garnish with the rest of the coriander and peanuts.




* Leave out the onions if you don't like the raw taste. 

Poached eggs in tomatoes

On weekends, breakfast/brunch is my favourite meal of the day. Although once in a while I love going out for breakfast, we usually cook something at home, which is mostly eggs. One of my favourite breakfast recipes is the Mexican breakfast wrap and now this too has been added to the list. This recipe is inspired by the North-African 'Shakshuka' but I have made my own version of it giving it a Mediterranean touch. I have used chorizo sausage but you could skip it if you aren't a fan.  

This is a perfect sharing recipe and is great to rustle up when you have friends over for brunch.

Serves 3-4

Ingredients

1 small onion, cut in half and thinly sliced
1/2 a pepper (I used a yellow one for colour)
2 garlic cloves, finely chopped
100 gms chorizo sausage, chopped
400 gms can of plum tomatoes in juice
1 tsp olive oil
1/2 tsp cumin
2 tsp fresh thyme
1 tbsp coriander, chopped
1/2 tsp smoked paprika
3 eggs
Salt, as required
Feta cheese
Crusty bread to serve

Method

Heat a tsp of olive oil in a frying pan (Preferably one you can also use to serve at the table). Add the cumin seeds and let them sputter. Toss in the garlic and cook for a minute. Add the chorizo and cook further for 2-3 minutes.  Add the onion and pepper and cook for 5-7 minutes. 

Pour in the can of tomatoes with the chopped thyme and coriander (leave some thyme and coriander for garnish). Stir in the paprika, add some water if the sauce seems to be drying out. Season with salt and cover and cook over medium heat for 15 minutes.

Gently break the eggs into the pan, over the tomato sauce and let them cook on a low flame.

Once the eggs are cooked, sprinkle over the rest of the coriander and thyme, and crumble some feta cheese on top. Cook for a couple of minutes. Serve with some crusty bread.

Have a fabulous start to the day!

Rice noodle salad

Going with the salad theme, today we made a lovely light noodle salad with a sesame oil dressing.  It is quite easy to make and didn't need much preparation. The dressing is very simple and the flavours are subtle but they really work!
I used prawns because.. well I love prawns but you could try it with tofu and add more vegetables if you like.  You can also use cooked rice noodles, which are easily available in most supermarkets and save more time! 

Serves 3-4
Ingredients

200 gms dried flat rice noodles
225 gms of cooked king prawns 
1 carrot, cut into strips
1 spring onion, chopped
1 red chilli, deseeded and chopped
Handful of toasted peanuts

For the dressing

3 tbsp lemon juice
2 tbsp vegetable oil
2 tbsp sesame oil
1 tsp dried parsley
1/4 tsp dried red chilli flakes
Salt 

Method

Cook the noodles as per instructions on the packet.

Combine all the dressing ingredients in a bowl. Check for seasoning and salt as required. Add the carrot, spring onion, chilli and prawns to the dressing and mix well. Add the noodles and toss everything together. Sprinkle on the peanuts and serve.

If you don't like the taste of raw spring onion, then stir fry it with the carrot and chilli for a couple of minutes and add it to the dressing :)

Roasted courgette and couscous salad

This summer apart from our usual cherry tomatoes and chillies, we tried planting courgettes and now the plant has been on a roll! We've been harvesting 1-2 courgettes every week so included this lovely vegetable in my couscous salad. I have cooked couscous many times before but I absolutely loved the flavours when I made it this time around, so thought of sharing this recipe.

The salad requires a bit of prep work with all the grilling and roasting, but  if you wish, you can skip roasting the peppers by using roasted peppers in a jar instead. 

Ingredients

1 courgette, sliced
1 & 1/2 Mixed peppers (I used yellow and red), roughly chopped
100 gms cherry tomatoes, halved
2 spring onions, chopped 
200 gms plain dried couscous
300 ml hot vegetable stock
1 tbsp dried mint
1 tbsp extra virgin olive oil and some extra to drizzle
2 tbsp lemon juice
Handful of raisins

Method

Preheat the oven to 220C. Put the peppers in a roasting tin, drizzle with some olive oil and season with some salt. Roast them in the oven for 25-30 minutes, tossing them halfway through.

Put the couscous in a large bowl with the raisins. Pour over the stock. Cover and leave aside for 5-10 minutes or until all the stock has been absorbed.

In the meantime, in a bowl, add the sliced courgettes, drizzle with some olive oil and some salt. Coat well. Place a griddle pan over high heat. Cook the courgettes for 4-5 minutes, turning halfway through until softened and browned. 

On the same griddle pan, toss the tomatoes and spring onions for a few minutes until lightly browned.

Combine 1 tbsp extra virgin olive oil, lemon juice and the dried mint.

Fluff up the couscous with a fork. Add the courgettes, peppers,tomatoes and spring onions. Mix lightly. Drizzle with the olive oil, lemon and mint dressing. Season well and stir. 

Chorizo and egg bake

Today's dinner was protein packed, super quick and very filling. It totally hit the spot. I absolutely love Spanish smoked chorizo and always have a pack of it in my store cupboard. It reminds me of Goan sausage curry, which I am absolutely crazy about. I might attempt it some time with the Spanish chorizo, but today it contributed to a simple egg bake. If you don't eat pork you can use any other sausage, just add some paprika and some extra garlic to it. If you don't eat meat at all then make it with lots of vegetables - it tastes really good too. 
Since it was just the 2 of us, there is some left over, so tomorrow's breakfast is sorted :)

Serves 3-4
Ingredients

140 gms smoked chorizo sausage chopped
5 eggs
100 gms grated cheddar cheese (I used low fat cheddar)
1 onion finely chopped
4 cloves of garlic finely chopped
1 red chilli chopped (You can use green chilli)
Salt and pepper to taste
Steamed vegetables as a side (optional)

Method

Preheat the oven to 170 C

In a bowl, whisk the eggs, add the grated cheese, onion, chorizo, garlic and chopped chilli. Season with salt and pepper.

Transfer to a lightly greased baking dish and bake for 20 minutes. 

Serve with some steamed vegetables or salad. We had it with steamed broccoli, seasoned with some garlic salt. :)

Mushroom, roasted tomato and garlic pasta

Today I left work a bit late and was all set to order a takeaway. But I was pleasantly surprised on reaching home - Salil was in the kitchen making pasta. This wasn't the surprising bit (he does like to cook and is very good at it). The surprising bit was that he was actually writing down the recipe for the blog! :). 

The pasta was perfect, the roasted garlic bits tasted brilliant and I absolutely loved the simplicity of the dish.

Serves 2-3
Ingredients

100 gms uncooked spaghetti

250 gms cherry tomatoes halved

4 garlic cloves peeled and sliced

250 gms chestnut mushrooms

3 spring onions chopped (keep the white and green separate)

1/2 tsp chilli flakes

1/2 tsp pepper

2 tbsp olive oil

1 tbsp fresh rosemary chopped

Parmesan to garnish (optional)

Salt to taste

Method

Preheat the oven to 180 C. 

In a baking dish , toss the tomatoes, garlic, 1 tbsp olive oil, rosemary and chilli flakes. Season with salt and pepper. Mix well and bake for 25 minutes

Meanwhile, cook the pasta in some salted water. Once cooked drain and keep aside. 

Heat 1 tbsp of oil in a pan and cook the white part of the spring onions for about 1-2 minutes. Toss in the mushrooms and cook for 8 - 10 minutes or until the mushrooms have softened. 

Add the cooked pasta and the roasted tomatoes and garlic and toss everything together. Garnish with the rest of the spring onions (the green bit)

Serve with some parmesan on top (optional)

p.s The ingredients and the method were perfectly written down...I've trained Salil well ;)

Cottage pie with Quorn mince

Another simple weekday dinner. I love cottage pie - it is so comforting!

I have become a fan of frozen Quorn mince lately and always have it stored in my freezer. There are so many vegetarian dishes you can make using it as a substitute to meat - chilli con carne, spaghetti bolognese, lasagne, to name a few. 

I already had the rest of the ingredients, so this did not require any previous planning at all. I also used a food processor to chop the onion and carrots...much simpler and way quicker.

Some of my friends have been asking me to post a vegetarian recipe. This one's for you guys! :)

Serves 3-4

Ingredients

750 gms of potatoes, peeled and chopped

25 gms butter

3 tbsp of milk

1 tbsp dried parsley

400 gms Quorn mince

1 medium onion finely chopped

1 bay leaf

2 carrots finely chopped

4 garlic cloves, crushed

2 green chillies finely chopped

2 tsp cumin powder

1 tbsp fresh rosemary, chopped

400 gms can of chopped tomatoes  

200 ml water

1 veg stock cube (You can use chicken or beef if you wish)

1 egg, beaten 

Salt and pepper to taste

Oil

Method

Add the stock cube to 200 ml of boiling water and keep aside to dissolve.

Bring a saucepan of water to a boil. Add the potatoes and cook until tender - around  15 to 20 minutes. Drain the potatoes and mash till smooth. Add the butter, parsley and milk, mixing thoroughly. (Add more milk if required)

Preheat the oven to 200 C. In a large frying pan, heat a tablespoon of oil. Add the onion, carrots, garlic, green chillies and the bay leaf and fry for 4-5 minutes on medium heat. Add the frozen Quorn mince  and the cumin powder and cook for further 5 minutes. Then add in the tomatoes, chopped rosemary and stock. Bring to a boil and turn off the heat.

Remove the bay leaf and transfer the Quorn mince to an oven proof dish in a single layer. Add the mashed potatoes on the top, covering the quorn mince and fluff the mash layer with a fork. Lightly brush the surface with a beaten egg. Cook in the oven for 20-25 minutes.  

* You can also add a layer of grated cheese on top of the potatoes. Skip the egg if using cheese.

Chicken fajitas

Today while coming back from work I passed Chiquitos (a Mexican restaurant) and I thought why not make fajitas tonight. I had all the ingredients I needed, except the tortilla wraps which I picked up from Sainsburys on my way. On the train home, I was thinking and planning of ways to make it quick and simple while keeping it healthy. 

The salsa and guacamole are quick fixes and super easy. I haven't used any cream in the guacamole and instead of sour cream I used fat free fromage frais.  With a bit of multi tasking, and help from the hubby, a fabulous dinner was ready in no time! 

Serves 2-3

Ingredients

For the fajitas

2 skinless chicken breast fillets

1 tbp oil

1 tsp smoked paprika

1/4 tsp cumin powder

zest of 1 lime

Juice of 1/2 a lime

About 1 pepper (I used 1/4 of a red, yellow and green pepper each)

Fat free fromage frais (you can use sour cream) - 

Grated cheddar cheese

4  tortillas

For the salsa

1/2 a small onion, finely chopped

A handful of cherry tomatoes

1 green chilli finely chopped

1 tsp lime juice

Salt and pepper

Few sprigs of coriander

For the guacamole

2 ripe avocados

1 tsp lime juice

1 tsp finely chopped onion

Salt and pepper to taste

A few sprigs of coriander

A pinch of paprika or chilli powder

Method

Cut the chicken into thin strips. In a bowl, add the oil, a tsp of smoked paprika, a tsp of cumin powder, lime zest and juice of half a lime. Mix well. Add the chicken and coat well. Keep aside to marinate while you prep the rest of the ingredients.

Prepare the salsa - chop the cherry tomatoes into quarters, add the finely chopped green chilli, finely chopped onion, lime juice and the coriander. Season with some pepper. Add salt just before serving.

Prepare the guacamole - Halve and stone the avocado and scoop it out of its skin into a bowl. Add the finely chopped onion, lime juice and coriander. Season with salt and pepper and sprinkle over a pinch of paprika.

Cook the chicken and peppers - Heat a grill pan on high heat. De-seed the peppers and cut them into strips.

Once the pan has heated, add the chicken and cook for 3-4 minutes, turning frequently. Toss in the peppers and cook for a further 2-3 minutes, until the chicken is cooked through. Season with salt and pepper.

Heat up the tortillas in the microwave or in the oven (as instructed on the pack) 

Assemble everything on a platter. Layer up the chicken and peppers along with the salsa, guacamole and cheese on the tortilla. Roll it up (if you can)!

Have a fantastic supper!