Spicy chicken wholemeal tortilla stack recipe

91 ratingsRate
  • Serves 3
  • 10 mins to prepare and 12 mins to cook
  • 415 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.

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.

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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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  • Calories
    415
    21%
  • Sugar
    8g
    9%
  • Fat
    24g
    34%
  • Saturates
    3.9g
    20%
  • Salt
    0.5g
    8%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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