Chicken and Salad Tortillas

Chicken and Salad Tortillas

Ready in 20 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, September 6, 2015.
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Mexican chicken, corn and chilli bean tortillas served with a simple salad and a dollop of sour cream

Ingredients

CHICKEN TORTILLAS

  • 1 tablepsoon oil (e.g. canola, sunflower, peanut)
  • 3 spring onions, white and green part separated, finely sliced
  • 450g chicken mince
  • 1 can chilli beans
  • 1 tablepsoon sweet chilli sauce (optional, adults)
  • 1 1/2 cups frozen corn, defrosted

TO SERVE

  • 8 tortilla wraps
  • 1/2 cup sour cream
  • 2 tomatoes, finely diced
  • 1 cup grated edam cheese
  • 1/2 bag baby spinach leaves

Steps

  1. oven to 180⁰C (if using oven to warm tortillas)
  2. Heat oil in a large fry-pan (preferably non-stick) on medium to high heat. Fry spring onions (white part) and chicken mince for 4–5 minutes, breaking up with a wooden spoon, until browned. Add chilli beans, sweet chilli sauce (if using), spring onions (green part) and corn and simmer on low heat for a further 4–5 minutes. Season to taste with salt and pepper.
  3. While chicken is cooking, wrap stack of tortillas in foil and place in oven for 5 minutes to warm through. Alternatively, place stack of tortillas in microwave for 30 seconds on high.
  4. Place chicken bean mixture, tortillas, sour cream, tomatoes, cheese and spinach in the middle of the table for everyone to help themselves. Place a tortilla on each plate and fill with a few spinach leaves, some chicken bean mixture, cheese, tomatoes, and a dollop of sour cream. Roll up to eat.

Nutritional Information

Energy 2633 kj
629 kcal
Protein 38.4g
Carbohydrate 62.7g
Fat 23.9g