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Ingredients

750g chicken breast fillet, thinly sliced
1 tablespoon chopped fresh oregano
2 tablespoons lemon juice
2 tablespoons olive oil
2 medium zucchini, cut into batons
200g cup mushrooms, thickly sliced
10 flour tortillas
200g fresh ricotta cheese, crumbled
1/2 cup finely grated parmesan cheese

Method

Step 1 Combine chicken, oregano and lemon juice in a glass or ceramic bowl. Set aside for 5 minutes.
Step 2 Heat half the oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 3 to 5 minutes or until browned and cooked through. Transfer to a bowl. Cover to keep warm.
Step 3 Heat remaining oil in pan. Cook zucchini and mushroom for 5 minutes or until vegetables are just tender. Return chicken to pan. Cook for 2 minutes or until heated through.
Step 4 Meanwhile, heat tortillas following packet directions. Divide chicken mixture, ricotta and parmesan between tortillas. Serve.

Chicken, lemon and ricotta soft tacos

How to make Chicken, lemon and ricotta soft tacos

Ingredients

Method