Spicy chicken wholemeal tortilla stack recipe

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  • Serves 3
  • 10 mins to prepare and 12 mins to cook
  • 414 calories / serving
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Spicy Chicken Tortilla Stack (h)

Mix the chicken with the chilli powder and seasoning. Heat 1 tbsp oil in a large frying pan and fry the chicken for 3 minutes.  Add the vegetables and fry for 5 minutes. Stir in the tomatoes and cook for a further 2 minutes. Cut into a thick chunk of chicken and check that it is cooked through, with no pink showing.

Brush the tortillas with the remaining oil and fry for 30 seconds each side in a clean frying pan.

Spoon half the chicken onto 2 tortillas then top with the remaining tortillas and scatter with chopped coriander.

Cook’s tip
Replace the mushrooms with kidney beans for extra texture and colour.  Serve with a spoonful of soured cream and grated cheese.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 4 chicken thigh fillets, sliced
  • ½-1tsp mild chilli powder
  • 2tbsp rapeseed oil
  • 1 red pepper, sliced
  • 75g mushrooms, sliced
  • 200g can chopped tomatoes
  • 4 wholemeal tortillas
  • 1-2tbsp chopped coriander to serve
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  • Energy 1733kj 414kcal 21%
  • Fat 22.9g 33%
  • Saturates 5.3g 27%
  • Sugars 2.9g 3%
  • Salt 1.1g 19%

of the reference intake
Carbohydrate 26.7g Protein 26.8g Fibre 4.9g

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