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Chicken Peri-Peri & Salsa Tortillas
Melissa JacobsMelissa Jacobs

Chicken Peri-Peri & Salsa Tortillas

5 from 3 votes
These Chicken Peri Peri and Salsa Tortillas will leave you and your guests wanting more. With the strong Mexican influences coming through, your taste buds are certainly in for a fiesta.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

TORTILLAS
  • 2 cups polenta (yellow cornmeal)
  • 4 cups all-purpose flour
  • 1/4 lime juice
  • 10 tbsp olive oil extra virgin
  • 2 cups lukewarm water
  • 1 tsp salt
BASIC SALSA
  • 4 tomatoes chopped
  • 2 green bell peppers chopped
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 red onion sliced
  • 1 tbsp coriander
  • 1 tsp cajun spice
  • 2 tbsp thyme
PICKLED ONION
  • 2 red onions finely sliced
  • 1 artificial sweetener
  • 1/2 cup vinegar and water
PERI-PERI CHICKEN
  • 500 gram chicken breast minced
  • 1 red bell pepper chopped
  • 1 red onion chopped
  • 1 tsp smoked paprika
  • 1 tsp cajun spice
  • 2 tbsp chilli flakes
  • olive oil extra virgin
  • Jalapeno Sauce for garnishing
  • feta cheese crumbled for garnishing

Method
 

TORTILLAS
  1. Mix all ingredients in a bowl and mix through with your hand until it is not sticking to your hand
  2. Cover with a cloth and set aside to rest from about 3 minutes to 1 hour
  3. Add a little flour to a working space, remove the dough, divide the dough to make 20 little balls the size of golf balls
  4. Roll out and place on a plate, make sure you do not add too much flour to the surface to prevent tortillas to be too dry.
  5. If you don’t have a pizza stone you can use a skillet on high heat
  6. Bake the tortillas for 2 minutes on each side,  when bubbles appear, turn over, when the sides lift, it’s ready
  7. When using a pizza stone in the oven, preheat the oven to 220 °C for 30 to 45 minutes ahead of starting the tortillas
  8. Place one tortilla at a time on the stone, when bubbles appear, turn over, when the sides lift, it’s ready
BASIC SALSA
  1. Place ingredients in a blender or food processor and mix, be careful not to puree
PICKLED ONION
  1. Combine all the ingredients, cover, and set aside
  2. Drain off the vinegar before serving
PERI-PERI CHICKEN
  1. Place skillet on medium heat with little olive oil added, saute onion and pepper with spices for 3 minutes
  2. Add the mince and saute until the chicken is cooked
  3. Set aside
  4. Serve the tortillas with Jalapeno sauce, chopped Jalapenos, and Feta Cheese.