Slice the chicken on a board
with a sharp knife, then put in a
large bowl. Grate in the lime zest
and squeeze in the juice. Crush
the garlic, then add to the chicken
with the ground coriander, chilli
powder (if using) and seasoning
to taste. Stir well, cover, then chill
until ready to cook. You could do
this the night before.
On a clean chopping board,
and using a clean knife cut the
avocado into quarters. Ease the
quarters away from the stone,
then peel off the skin. Slice or
chop the flesh. Thinly slice the
lettuce. Halve the pepper, remove
seeds and stalk, then slice or chop
Chop the fresh coriander, then stir
it into the chicken. Heat the oil in
a wok or large frying pan. Add
the pepper, then stir, continuously,
over a high heat for 2 mins. This is
called stir-frying. Add the chicken,
then stir-fry over a high heat for
5 mins until the chicken is cooked.
Heat a large, dry frying pan
until hot, then add the tortillas one
at a time to heat and brown a little.
Turn them over with tongs so that
both sides are warmed.
Take a warm tortilla and
spread with some Caesar
dressing. Add some lettuce
and avocado, then some of the
chicken and pepper mixture
and a little more Caesar dressing
if you like.
Fold in the sides of the
tortilla, then carefully roll up
so that the filling is completely
enclosed. Alternatively, put the
dishes of the salad, chicken
and tortillas on the table for
the family to make up their own.