Chicken and Bacon Tortillas

Start by preparing the chicken marinade by mixing in a bowl the juice of the two limes, the garlic sliced, the paprika, the chopped chives, a drizzle of extra virgin olive oil, a pinch of salt and some pepper.

Immerse the AIA Thin – Chicken Breast Slices cut into strips and let the meat rest for at least 20 minutes.

While the chicken is marinating, take care of the vegetables.

Wash, empty and cut into strips the red pepper and the green pepper, then slice the onion into rings and keep the vegetables aside in a bowl.

Heat two tablespoons of extra virgin olive oil in a large non-stick pan and sear the Negroni Sweet Bacon Cubes for a couple of minutes, then add the vegetables, season with salt and pepper and cook over high heat for 5 minutes, then lower the heat and finish cooking after 3-4 minutes.

Now you can remove the chicken from the marinade: in another non-stick pan, sear the AIA Thin – Chicken Breast Slices for two minutes adding a couple of tablespoons of their marinade liquid; adjust the salt (if necessary) and transfer them to the pan with the vegetables and bacon. Mix well.

Heat the tortillas for a few minutes in the oven at 120°C or in the microwave for 30 seconds, stuff them with the chicken, the bacon and the vegetables and serve them piping hot!