My friend Lionel Heath owned a Tex-Mex restaurant in Cannes and is the inspiration for this Mexican spread which I always include in my Around the World cookery weeks and my Introduction to Cooking with Spices Courses.

There are probably many variations on this recipe, the most important thing is to have a cast iron plancha or griddle:
– make some soft totillas with white flour (or a mix of white flour and maize flour), sugar, a little yeast, warm water, a little cooking oil, and salt. Let the dough stand in a warm place.
– marinate chicken (or beef) pieces in lemon juice, honey, olive oil, ground chilli and ground coriander seeds
– roll out tortilla dough (about 30g per tortilla) on a floured surface. Cook for just a minute or so on each side on a very hot griddle (flat side upwards). Put aside and keep warm.
– wipe off any excess flour and heat a little olive oil on the plancha/griddle. Cook some chopped onions and peppers with the marinated chicken pieces, keep turning so the meat is seared on all sides, it just take a couple of minutes so long as the plancha is hot enough
– decorate with chopped coriander and serve with shredded lettuce, tomato salsa, greeted cheese and sour cream (made from french cream, fromage blanc and lime juice) all rolled up together in a tortilla.

This recipe is great fun, children especially enjoy it.