Salsa chicken & cheese tortillas

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• 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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• ClaireJ55

  15 February 2010

  ClaireJ55 rated this recipe

  

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• Vee

  15 April 2010

  Vee rated and commented on this recipe

  

  Apologies Sarah, but this recipe demonstrates why British made Mexican food tastes weird and not quite right. 1. Salsa from a jar: Not fresh enough. As this is time intensive to make from scratch, I suggest buying it fresh. 2. Mature cheddar: Absolutely not. Monterey Jack is the most appropriate, but this is usually hard to find in the UK. A good substitute is a mild Irish cheddar.

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• Grubby Mason

  19 April 2010

  Grubby Mason commented on this recipe

  I would go along with the last comment, and a bit further. I would re-fry the tin of beens. Re-fried beans taste delicious and last in the fridge up to 8 days. Just soften a small onion then add some chopped garlic and chillie flakes. Now add the beans, mash and leave to thicken for a while.

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• scifly

  14 December 2010

  scifly rated this recipe

  

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• Jo White

  07 March 2011

  Jo White rated and commented on this recipe

  

  Just made this for my family of fussy eaters and they loved it!! I did leave out the beans though. Made 2. one basic and one with peppers and onions that I had first cooked on the stove. I then cooked the whole thing in a cafe style toaster so it was really quick to cook, Def do this again.

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• lobarka

  18 June 2011

  lobarka rated and commented on this recipe

  

  Lovely meal, very unusual

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• lovefood11

  13 October 2011

  lovefood11 rated and commented on this recipe

  

  Tried this recipe today! Very tasty! Only instead of flour tortillas I used Georgian pitta bread - lavash, its looks like tortilla and as tasty. And also I microwaved the bread with the filling instead of cooking in a pan cause I didn't have leftover chicken but cooked it along with the meal.

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• Belkey

  01 November 2011

  Belkey rated and commented on this recipe

  

  Perfect supper to use up the leftover roast chicken and was very tasty.

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• alisauros

  26 March 2013

  alisauros rated and commented on this recipe

  

  I was looking for a tortilla recipe.

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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, sugar 7g, salt 3.18 g

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