A hand-held dinner with serious taste and lots of fun.
Mexican chicken and bean tortillas: R18 per person
3 chicken breasts
1 tin Mexican-style tomato
1 tin red kidney beans
1 pack of 8 tortillas
250ml sour cream
½ head of lettuce
Preheat the oven to 150 ºC.
Wrap the tortillas in foil and place in the oven to warm.
Slice the chicken breasts and pan-fry for a few minutes to seal in the juices.
Add the tin of Mexican-style tomato and the kidney beans and let it simmer for
about 10 mins.
Slice the lettuce, grate the cheese and pour the cream into separate bowls.
Place the chicken and bean mixture in a bowl.
Serve the tortillas with all the bowls of goodies and dig in!
Preparation time: 10 mins
Cooking time: 15 mins
Leave out the chicken for a vegetarian version.
Add things like sliced peppers and baby corn for
some colourful fun and variation.
- Caro de Waal