Zubereitung

1. 1

   Place the chili, garlic, green onion, coriander, mint and vegetable oil in a food processor and pulse until combined. Set aside later for serving. Makes 1 cup (250ml).Guacamole: Scoop out flesh of 1 ripe Avocado, Chop and de-seed 1 red chilli and add to the Avocado, Squeeze in juice of 1/2 lime and mix to combine. Set aside later for serving

2. 2

   Sour Cream: Turn out tub of sour cream into a serving bowl, sprinkle lightly over the top with course black pepper. set aside.Preheat a char-grill pan or barbecue over high heat. Char-grill or barbecue the chicken for 4-5 minutes each side or until cooked through.Chop 1 red bell pepper into lengthy strips and toss on the hot griddle for 1 min.

3. 3

   Place the Chicken in a serving bowl, with pepper and bring the Salsa Verde, Guacamole and sour cream to the table along with hot plates and the tortilla wraps.

4. 4

   Serve with extra fresh bowl of coriander leaves and lime wedges. .

5. 5

   Serves 6