Place the tortillas into a muffin tray to form basket. Spray with canola oil and place into a preheated oven at 180C for 5-7 minutes allowing them to crisp up.
Place pan on high heat with oil, seal the chicken to about 70% done, then add the dried oregano, stir through for about 1 minute to toast.
Add the juice of ½ lemon and the lemon, garlic, onion, celery, olives, then capsicums and the wine, then put the lid on and cook for 10 -12 minutes.
Spoon some of the Mediterranean chicken into the baskets and serve.
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