Spicy chicken wholemeal tortilla stack recipe

93 ratings Rate
  • Serves 3
  • 10 mins to prepare and 12 mins to cook
  • 414 calories / serving
Add this recipe to your binder.
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.

Email recipe details
Print recipe
  • Ingredients

  • 4 chicken thigh fillets, sliced
  • 1/2 - 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


Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.