Mexican chicken tortillas
Pefect for busy mums - or you could try the adult version with salsa
Difficulty and servings
Makes enough for 2 children and 2 adults
Preparation and cooking times
Ready in 20-30 minutes
- Heat a non-stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp.
- Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another child's portion.
- For the adults' version, start by making a simple guacamole. Halve, stone, peel and slice the avocado, then mash it with the lime or lemon juice and a little seasoning.
- Make the tortillas as before, adding a little chopped coriander. Serve two each and cut into halves rather than quarters. Serve with the guacamole and soured cream, scattered with a little more coriander.
689 kcalories, protein 35g, carbohydrate 53g, fat 39 g, saturated fat 15g, fibre 4g, salt 1.47 g
Recipe from Good Food magazine, October 2003.
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http://www.bbcgoodfood.com/recipes/1447/
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Ingredients
- 2 tbsp olive oil
- 6 soft flour tortillas
- 175g Red Leicester cheese, grated
- 250g cooked chicken , chopped
- 2 medium tomatoes , sliced
FOR THE ADULTS
- 1 large ripe avocado
- 2 tsp lime or lemon juice
- handful chopped coriander
- 4 tbsp soured cream
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Difficulty and servings
Makes enough for 2 children and 2 adults
Preparation and cooking times
Ready in 20-30 minutes
Ingredients
- 2 tbsp olive oil
- 6 soft flour tortillas
- 175g Red Leicester cheese, grated
- 250g cooked chicken , chopped
- 2 medium tomatoes , sliced
FOR THE ADULTS
- 1 large ripe avocado
- 2 tsp lime or lemon juice
- handful chopped coriander
- 4 tbsp soured cream
689 kcalories, protein 35g, carbohydrate 53g, fat 39 g, saturated fat 15g, fibre 4g, salt 1.47 g
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