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Mexican chicken tortillas

Mexican chicken tortillas

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  • Preparation and cooking time
    • Total time
    • Ready in 20-30 minutes
  • Easy
  • Makes enough for 2 children and 2 adults

Pefect for busy mums - or you could try the adult version with salsa

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal689
fat39g
saturates15g
carbs53g
sugars0g
fibre4g
protein35g
low insalt1.47g
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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

Method

  • STEP 1

    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.

  • STEP 2

    Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another child’s portion.

  • STEP 3

    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.

  • STEP 4

    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.

Recipe from Good Food magazine, October 2003

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Overall rating

A star rating of 4.9 out of 5.8 ratings
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