Mexican chicken and bean tortillas

Recipe from: 19 august 2010

Ingredients 7
Servings 1
Minutes 10 mins


Serving Change
  • 3
    chicken breasts
  • 1
    tin Mexican-style tomato
  • 1
    tin red kidney beans
  • 1
    pack of 8 tortillas
  • 250
    sour cream
  • 1/2
    head of lettuce
  • 100


10 mins
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!

Tasty alternatives:

1. Leave out the chicken for a vegetarian version.

2. Add things like sliced peppers and baby corn for some colourful fun and variation.


Read more on: poultry

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