Tortillas with chicken and vegetable filling

YOU
4 servings
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Starch

By Food24 November 03 2009
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Ingredients (10)

4.00 tortillas
FILLING
4.00 chicken breast fillets — skinned and deboned, strips
sea salt and freshly ground black pepper
15.00 ml fresh chillies — 573
1.00 onion — small, sliced
1.00 garlic — cloves, crushed
2.00 carrots — peeled, julienned
125.00 ml broccoli — cut into florets
50.00 ml sun-dried tomato pesto
50.00 ml mayonnaise
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Method:

Place the tortillas in a heated oven to soften them slightly.
Season the chicken strips and fry in heated oil until cooked but not dry.
Fry the onion and garlic in the remaining oil until tender and add the carrot strips. Fry over medium heat until the carrots soften. Add the broccoli florets and fry for a minute. Add the chicken strips and heat until warmed through.
Mix the pesto and mayonnaise and spread over each tortilla.
Spoon the hot chicken and vegetable mixture on top, roll up and wrap in wax paper.
Serve hot.



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