Spicy chicken wholemeal tortilla stack recipe

93 ratings Rate
  • 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.

  • Ingredients

  • 4 chicken thigh fillets, sliced
  • ½-1 tsp 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
  • Energy 1735kj 414kcal 21%
  • Fat 23g 33%
  • Saturates 5g 27%
  • Sugars 3g 3%
  • Salt 1.1g 19%

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

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