This dish has been optimized for 1 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Place chicken and all other ingredients, except onion and coriander, into a bowl and mix well together. Set aside to marinate for 30 minutes.
Heat a non-stick frying pan on medium high heat. Add chicken in batches and fry until charred on both sides and cooked through, about 8-10 minutes. Set aside to rest for 10 minutes. Cut into 1cm slices and place onto a serving plate. Garnish with chopped onion and coriander.
For the Noodle Tortillas, remove the noodles from the packets and place them into a high speed blender. Blend on high speed until the noodles have been ground to a fine flour.
Measure out one packed cup of the noodle flour into a bowl. Add a pinch of salt and gradually add ½ - 1 cup warm water, mixing until a pasty dough comes together. Cover with a damp paper towel and allow to rest for 20 minutes.
Divide dough into eight x 35g sized balls and press each out thinly using a tortilla press lined with baking paper.
When ready to cook, heat a large non-stick frypan over medium high heat. Cook the tortillas for 30-50 seconds on each side until light golden spots appear and the tortillas puff slightly. Remove from the pan and cover with a clean tea towel to steam through. Transfer to a tortilla warmer. Set aside.
For the Green Salsa, place ingredients into the canister of a stick blender and process until smooth. Season to taste lime and salt. Set aside in the fridge.
To assemble, place tortilla warmer onto a platter. Serve with lime wedges and bowls of chicken, salsa and iceberg lettuce and assemble as desired.
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