Salsa chicken & cheese tortillas

Recipe uploaded by

Sara Buenfeld

6 ratings

Recipe by Sara Buenfeld

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1. Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.
2. Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.

Serving tip

Try serving your tortillas with sliced avocado and coriander tossed in a little lime juice.

PER SERVING

533 kcalories, protein 27g, carbohydrate 44g, fat 29 g, saturated fat 12g, fibre 6g, salt 3.18 g

Latest comments and suggestions

• Jo

  03 March 2009

  Jo rated and commented on this recipe

  

  Great way to use up left over chicken. delicious & easy to do.

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• rosie

  08 March 2009

  rosie rated and commented on this recipe

  

  this was a great mid-week meal, the children loved them making a change from the normal traditional dinner, they even managed to fill my son which is most unusual, only problem i have to use to pans as i do not eat cheese so mine were replaced with mayo, still delicious.

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• Liezel

  29 March 2009

  Liezel rated and commented on this recipe

  

  Great meal. I did not have left over chicken, so I fried a chicken breast and chopped it up. My hubby came up in the elevator and thought someone ordered a great smelling pizza. He was very happy to find out that the smells were coming from our kitchen. I made it in the oven instead of in a pan to reduce the fat content.

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• mazk72

  07 June 2009

  mazk72 rated and commented on this recipe

  

  I tried this but put low fat mayo on bottom tortilla and salsa on the top one and it was delicious served with a salad, the family loved it and it is so versatile.

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• condrona

  11 August 2009

  condrona rated and commented on this recipe

  

  These were super. Packed full of flavour. Went down well with normally fussy teenager.

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• hongkonglil

  17 August 2009

  hongkonglil commented on this recipe

  Another low fat option is to fry them in a non-stick pan. As long as you keep an eye on them, they'll brown nicely and lose the oiliness.

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• foodie

  09 September 2009

  foodie rated and commented on this recipe

  

  Really good way to use up leftover chicken, but I always have trouble turning them over, the filling falls out.

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Ingredients

• 4 tbsp hot salsa from a jar
• 2 large flour tortillas , seeded or plain
• 215g can kidney beans , drained and roughly mashed
• 1 spring onion , chopped
• 50g leftover roast chicken , shredded (use the last of the meat on the carcass)
• 85g grated mature cheddar
• ½ a 20g pack coriander , leaves chopped (optional)
• oil , for brushing

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 6 mins

Ingredients

• 4 tbsp hot salsa from a jar
• 2 large flour tortillas , seeded or plain
• 215g can kidney beans , drained and roughly mashed
• 1 spring onion , chopped
• 50g leftover roast chicken , shredded (use the last of the meat on the carcass)
• 85g grated mature cheddar
• ½ a 20g pack coriander , leaves chopped (optional)
• oil , for brushing

PER SERVING

533 kcalories, protein 27g, carbohydrate 44g, fat 29 g, saturated fat 12g, fibre 6g, salt 3.18 g

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