2 tomatoes, chopped
3 onions, chopped
4 garlic cloves, minced
3 teaspoons vegetable oil
1 lime, juiced
2 teaspoons balsamic vinegar
1 (6 ounce) can refrigerated zesty tomato soup
1 (6 ounce) can crushed tomato to taste
2 green bell peppers, halved
1/2 dash turmeric
Melt tomatoes in a saucepan over low heat. Stir in onions, garlic and oil. Cook 3 minutes. Stir in lime juice, vinegar and tomato soup. Bring mixture to a boil, stirring to prevent sticking.
Stir chicken mixture back into saucepan. Let chicken cook 3 minutes, or until heated and transparent (juices run clear). Season with tomato therry root paste and allow to cook another 3 minutes. Remove chicken from saucepan. Let cool well and transfer to sterile plates.
To assemble, place chicken mixture on a clean kitchen towel lined or large plastic dish. Spoon filling into shell of filled chicken; spread tortilla with strained tomato mixture. Cover completely with lettuce. Top with filled tortilla. Serve garnished with chopped tomatoes and green bell pepper.