This easy Mary Berry Mexican Chicken recipe is a delicious and quick meal perfect for busy nights. With creamy avocado salsa and homemade wraps, it’s a fun way to enjoy fresh flavors. Feel free to use common ingredients you have on hand, making it a flexible dish for any occasion!
This Mexican Chicken Recipe Is From Simple Comforts Cookbook by Mary Berry
Ingredients Needed:
For the Wraps
- 250g plain flour
- 25g butter, cubed
- ½ tsp salt
- 1 tsp bicarbonate of soda
- 150ml warm water
For the Spiced Chicken
- Zest and juice of 1 lime
- 1 garlic clove, crushed
- 2 tsp paprika
- 2 tsp ground cumin
- 2 tbsp sunflower oil
- 2 large skinless, boneless chicken breasts
- 2 red peppers, deseeded and sliced
- 1 large red onion, thinly sliced
- Salt and black pepper
For the Avocado Salsa
- 250g cherry tomatoes, halved
- 1 avocado, peeled and diced
- ½ fresh green chilli, deseeded and finely diced
- Juice of ½ lemon
To Serve
- 100g mature Cheddar cheese, grated
- 3 tbsp soured cream
How To Cook Mexican Chicken:
- Make the Wraps: Measure the flour, butter, salt, and bicarbonate of soda into a large mixing bowl. Rub in the butter with your fingertips until the mixture looks like crumbs. Add the warm water and mix with a knife to bring the dough together. Knead lightly into a soft dough and divide into 6 balls. Dust the work surface with flour and roll out each ball into a large thin round, about the size of a dinner plate. Heat a frying pan until very hot. Fry each wrap one at a time until slightly golden but not crisp. Set aside.
- Prepare the Chicken: In a bowl, whisk together the lime zest, lime juice, garlic, paprika, cumin, and sunflower oil to make the marinade. Add the chicken breasts and toss to coat. Cover and leave to marinate for 10 minutes to 8 hours. Slice the marinated chicken into thin strips. Heat a large frying pan over high heat and add the chicken. Fry briefly until golden brown and cooked through, then transfer to a plate. Wipe out the pan, add a little oil, and fry the sliced peppers and onion for 5–6 minutes until just tender. Return the chicken to the pan and toss everything together for a few minutes. Season with salt and black pepper.
- Make the Avocado Salsa: Slice each cherry tomato in half and place them in a bowl. Add the diced avocado, diced chilli, and lemon juice. Season with salt and pepper and stir to combine.
- Serve: Warm the wraps in a non-stick pan for a few moments. Serve the chicken mixture in a warm bowl with the wraps, cheese, soured cream, and salsa on the side, letting everyone help themselves.
Recipe Tips
- Marinate the Chicken: For the best flavor, marinate the chicken for at least 1 hour or up to 12 hours. This allows the spices to penetrate the meat and make it more tender.
- Roll the Wraps Thinly: When rolling out the wraps, make them as thin as possible. This helps them cook evenly and become soft, making them easier to wrap around the filling.
- Cook Chicken at High Heat: Fry the chicken over high heat to achieve a nice golden color quickly. This keeps it juicy inside while giving it a delicious crispy outside.
- Use Fresh Ingredients: For the best flavor in your salsa, use ripe cherry tomatoes and a fresh avocado. This will enhance the dish and add a burst of freshness.
- Warm the Wraps Before Serving: Always warm the wraps in a pan just before serving. This keeps them soft and makes it easier to fold them around the filling.
How To Store & Reheat Leftovers
- Refrigerate: Put leftover Mexican Chicken in an airtight container and store it in the fridge. It will last for up to 3 days.
- Freeze: You can freeze the Mexican Chicken for up to 3 months. When you are ready to eat it, thaw it in the fridge overnight before serving. This helps it stay fresh.
- Reheating: Reheat leftover Mexican Chicken in a pan over medium heat, stirring occasionally, until hot. Alternatively, microwave it in a covered dish for 2-3 minutes, checking halfway. Ensure it reaches 165°F before serving.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 362
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 90mg
- Sodium: 812mg
- Potassium: 703mg
- Total Carbohydrate: 29g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 40g
Try More Mary Berry Recipes:
- Mary Berry Chicken Tartiflette
- Mary Berry Hoisin Chicken
- Mary Berry Mediterranean Chicken Thighs
- Mary Berry Sticky Chicken
- Mary Berry Chicken and Asparagus Fricassee
Mary Berry Mexican Chicken
Description
This easy Mary Berry Mexican Chicken recipe is a delicious and quick meal perfect for busy nights. With creamy avocado salsa and homemade wraps, it’s a fun way to enjoy fresh flavors. Feel free to use common ingredients you have on hand, making it a flexible dish for any occasion!
Ingredients
For the Wraps
For the Spiced Chicken
For the Avocado Salsa
To Serve
Instructions
- Make the Wraps: Measure the flour, butter, salt, and bicarbonate of soda into a large mixing bowl. Rub in the butter with your fingertips until the mixture looks like crumbs. Add the warm water and mix with a knife to bring the dough together. Knead lightly into a soft dough and divide into 6 balls. Dust the work surface with flour and roll out each ball into a large thin round, about the size of a dinner plate. Heat a frying pan until very hot. Fry each wrap one at a time until slightly golden but not crisp. Set aside.
- Prepare the Chicken: In a bowl, whisk together the lime zest, lime juice, garlic, paprika, cumin, and sunflower oil to make the marinade. Add the chicken breasts and toss to coat. Cover and leave to marinate for 10 minutes to 8 hours. Slice the marinated chicken into thin strips. Heat a large frying pan over high heat and add the chicken. Fry briefly until golden brown and cooked through, then transfer to a plate. Wipe out the pan, add a little oil, and fry the sliced peppers and onion for 5–6 minutes until just tender. Return the chicken to the pan and toss everything together for a few minutes. Season with salt and black pepper.
- Make the Avocado Salsa: Slice each cherry tomato in half and place them in a bowl. Add the diced avocado, diced chilli, and lemon juice. Season with salt and pepper and stir to combine.
- Serve: Warm the wraps in a non-stick pan for a few moments. Serve the chicken mixture in a warm bowl with the wraps, cheese, soured cream, and salsa on the side, letting everyone help themselves.
Notes
- Marinate the Chicken: For the best flavor, marinate the chicken for at least 1 hour or up to 12 hours. This allows the spices to penetrate the meat and make it more tender.
- Roll the Wraps Thinly: When rolling out the wraps, make them as thin as possible. This helps them cook evenly and become soft, making them easier to wrap around the filling.
- Cook Chicken at High Heat: Fry the chicken over high heat to achieve a nice golden color quickly. This keeps it juicy inside while giving it a delicious crispy outside.
- Use Fresh Ingredients: For the best flavor in your salsa, use ripe cherry tomatoes and a fresh avocado. This will enhance the dish and add a burst of freshness.
- Warm the Wraps Before Serving: Always warm the wraps in a pan just before serving. This keeps them soft and makes it easier to fold them around the filling.
Mary Berry Mexican Chicken