Spicy chicken tortillas, I used soft flour tortillas, but you can use wraps instead.
I added toasted corn for s light crunch, simple and easy to make.
Have you ever toasted corn? If the answer is no, then you must try it this very day! 😋
Chicken tortillas are a delicious Mexican dish that typically consists of tortillas filled with seasoned chicken, along with various toppings and salsa.
How to make toasted corn
Toasted corn kernels can be simply roasted until they just start to brown. I used frozen, but defrosted corn since it's easier than messing about removing the kernels from fresh corn on the cob.
Add a good handful of defrosted sweetcorn to a frying pan and stir over high heat until it begins to colour. Then add to the finished dish.
I only lightly toasted mine for this recipe, but you can toast them further until they become crispy and crunchy - a popular snack in many parts of the world.
It's often enjoyed as a healthier alternative to traditional crisps (potato chips) or other fried snacks.
To make a simple salsa
No need for a recipe card, just throw the following into a bowl.
Chop into small dice red onion, half a few baby cherry tomatoes and finely chop one red chilli.
Take a few char-grilled red and yellow peppers in oil (not in vinegar) from a jar and add to the bowl.
Season with a small pinch of sea salt and a pinch of freshly ground black pepper.
Leave for at least half an hour at room temperature before using. Just before serving, add a squeeze of lime juice.
Taste and adjust the seasoning.
Rather than the salsa I made for this, you could make Pico de Gallo 😋
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Chicken Tortillas
Ingredients
- 2 onions - peeled and finely sliced
- 3 nice fat cloves of garlic - very finely chopped
- ½ a bunch of fresh coriander (cilantro) - pick the leaves and set aside, finely chop the stalks
- 2 skinless chicken breast fillets - sliced into 1cm strips
- 1 tablespoon olive oil
- 1 tablespoon tomato purée
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked chilli powder
- 1 teaspoon black pepper
- a good pinch or two of dried chilli flakes
- 1 x 400g tin of chopped tomatoes - use good quality ones
- a splash of balsamic vinegar, or tomato ketchup to taste
- 1 x 410g tin of black beans - rinsed and drained well
- sea salt to taste
- 4 soft flour tortillas
- lettuce - shredded
- coriander leaves - saved from earlier
- sour cream
- 1 lime - halved or quartered
- salsa - shop-bought or homemade
- toasted corn - see recipe below
Instructions
- Prepare the onions, garlic, and coriander as above and set aside the coriander leaves for serving.
- Heat the oil in a pan over medium heat and the chicken. Cook for a few minutes, then remove the chicken and set aside.
- Now in the same pan sauté the onions, garlic, coriander stalks, spices, and chilli flakes for 5 minutes until the onion is soft but not coloured.
- Add the tomato purée and cook gently for another minute. Add the tomatoes, including their juice. Bring to a boil, then reduce the heat and simmer, partly covered, for around 20 minutes.
- Add the chicken back in and ensure it's cooked through and everything is piping hot.
- Add the well-drained black beans and continue cooking for a few minutes until the beans are heated. Then add a splash of balsamic vinegar or tomato ketchup to sweeten and taste to check the seasoning - you might want to add a pinch of sea salt.
- Add a good handful of frozen (defrosted) sweetcorn to a frying pan and stir over high heat until it begins to colour. Then add to the finished dish.
- You can warm the tortillas in a microwave, instructions are usually on the pack, but they only take like 20 seconds or so.
- Divide the chicken mixture between the tortillas along with the toasted corn, lettuce, a good spoonful of salsa and a drizzle of yoghurt or sour cream, with lime wedges on the side.
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Jan