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Tortillas with chicken & coriander
Tortillas with chicken & coriander
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Ingredients:
  • 1 250g pkt fajita tortillas (Old El Paso brand)
  • 400g chicken breast fillets
  • 1 tsp chicken style stock powder
  • 2 ripe medium tomatoes, finely diced
  • 2 green shallots, finely chopped
  • 1 small fresh red chilli, deseeded, finely chopped
  • Salt & ground black pepper, to taste
  • 82.50 ml chopped fresh coriander leaves and stems
  • 1/2 450g can refried beans (Old El Paso brand)
  • 750.00 ml shredded cos lettuce
  • 60g (1/4 cup) sour light cream
Instructions:
  • Preheat your oven to 180°C. Wrap the tortillas snugly in foil.
  • In a small saucepan, combine the chicken and stock powder, then cover with cold water. Bring to a gentle simmer over medium heat. Lower the heat, cover, and cook for 10 minutes until chicken is just cooked. Remove chicken to a plate and let it cool for 10 minutes. Discard the stock.
  • Warm the tortillas in a preheated oven for 10 minutes.
  • In a medium bowl, mix together the tomatoes, green shallots, and chili. Season with salt and pepper and set aside. Shred the chicken using 2 forks, then mix it with coriander in another bowl. Season with salt and pepper, and set aside.
  • Assemble the warm tortillas by spreading them with refried beans, then layer with the tomato mixture, chicken mixture, and lettuce. Finish with a dollop of sour cream and tightly roll up to seal in the delicious fillings.

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