Chicken Tortillas

Hands on cooking is the most fun. With this interactive recipe made by Cooking with Jaz, she shows us how this gluten-free Mexican dish is done.

For the tortillas

2 cups corn (masa harina) flour

1 ½ cup hot water

Pinch of Pink Himalayan salt

2 tablespoons olive oil

Mix with a spoon then knead with your hands. Dough should be like playdoh consistency. If dough is too sticky, add a bit of cornflour.

Set aside for 10 minutes then roll into balls. Put cornflour on parchment paper then cover with another piece of parchment paper and roll with a rolling pin. If you have a tortilla press you can line it with parchment paper and press down into tortilla shape.

Cook on medium heat on a nonstick pan. Turn once the tortilla has charred slightly and cooked through. Place in a bowl and cover with a towel once ready. The steam will help them soften up as they stack together.

For the chicken

3 cubed chicken breasts

1 sliced onion

1 tablespoon Minced garlic

1 sliced red pepper

1 sliced yellow pepper

1 tablespoon Cajun spice

3 tablespoons Gluten free Teriyaki sauce

Pinch of Pink Himalayan salt

2 tablespoons olive oil

Start by heating olive oil on a pan then adding chicken to cook. Cook chicken until all water has reduced.

Add onion, garlic and peppers and stir. Add spices and keep sautéing the chicken. Drizzle the teriyaki sauce.