INGREDIENTS
1 Zespri™ SunGold™ Kiwifruit, peeled, roughly chopped
Juice of ½ lime
1 tsp smoked paprika
2 tsp dried oregano
Salt, to season
2 small chicken breast fillets, sliced into 1cm thick pieces
2 tsp extra virgin olive oil
8 mini flour tortillas, warmed
¼ cup whole egg mayonnaise or aioli
3 cups shredded iceberg lettuce
Lime wedges, to serve
ZESPRI SALSA
2 Zespri™ SunGold™ Kiwifruit, peeled, finely diced
6 cherry tomatoes, finely diced
Juice of ½ lime
1 green shallot, thinly sliced
1 Tbsp coriander leaves, finely chopped
Salt and pepper, to season
METHOD
- Place Zespri™ SunGold™ Kiwifruit into a large bowl and mash with a fork. Stir in lime juice, paprika, oregano and a pinch of salt. Add chicken, toss to coat, cover with plastic wrap and then set aside for 20 minutes to marinate.
- Remove chicken, discard marinade. Heat oil in a large non-stick frying pan over medium-high heat, add chicken and cook for about 8-10 minutes, turning occasionally or until golden brown and cooked through. Set aside on a plate covered with foil for 5 minutes.
- Meanwhile, to make the Zespri™ SunGold™ Kiwifruit salsa, place all ingredients into a small bowl and stir to combine. Set aside.
- Slice chicken into thin strips. Spread a little mayonnaise on each tortilla, then fill with lettuce, sliced chicken and top with salsa. Serve immediately with lime wedges on the side to squeeze over as desired.
ZESPRI™ TIP: If the kids aren’t fans of coriander, simply leave it out of the salsa and serve it on the side for the adults to sprinkle on as desired.
