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Member recipe

Mexican Chicken Tortillas

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Serves 4

Chicken, fruit, vegetables and sauces create the perfect healthy, quick tea-time meal

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  • 2 tbsp olive oil
  • 8 soft flour tortillas
  • 175g grated cheese
  • 250g chicken, chopped
  • 2 medium tomatos, sliced
  • Pineapple chunks
  • Soured Cream
  • Salad
  • For the Guacamole (optional)
  • 1 large ripe avocado
  • 2 tsp lime juice


    1. Heat 1 tbsp of the oil in a frying pan and add the chicken. Cook until browned and juices run clear.
    2. Heat a non stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla.
    3. On top of the tortilla, add a handful of cheese, the chicken, a few tomato slices and some pineapple.
    4. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp.
    5. Take the tortilla out of the pan and cut into quarters. Repeat with the other tortillas. Serve with salad and soured cream.
    6. To make the guacomole, halve, stone, peel and slice the avocado, then mash it up with the lime juice.

Comments, questions and tips

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18th Jan, 2012
also, to spice up the flavour a bit I added 1 red pepper, 1 yellow pepper and 1 onion to the tortilla but you may want to cook them first, like with the chicken.
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