1 3-pound whole chicken
½ lemon cut in fourths
handful fresh parsley
2 basil leaves
fresh cracked pepper
salt
pinch of chili powder
4 12-inch flour spinach tortillas, warmed
¼ cup red onions, finely diced
1 Anaheim chili pepper
¼ c cilantro, finely diced
¼ cup jicama, finely diced
½ cup celery, finely diced
½ cup tomatoes, finely diced
2 tablespoons virgin olive oil
1 teaspoon cumin
salt and pepper to taste
Place the lemon, parsley, and basil leaves inside the chicken. Rub the outside of the chicken with cracked pepper, salt and chili powder. Roast the chicken in an uncovered, shallow baking pan for 25-30 minutes at 400-degrees. When the chicken has been cooked to desired doneness, remove the meat from the bones and chill for approximately one hour in the refrigerator in a covered dish.
Roast the Anaheim chili pepper and then place in an air-tight container for 10 minutes. Then remove the parts of the pepper, the ribs and the seeds and dice finely. Place the diced pepper in a mixing bowl, add the chilled chicken and all remaining ingredients and mix together gently.
Spoon the chicken-vegetable mixture onto one side of each warmed tortilla, roll up, and serve.
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