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Tortillas with chicken and vegetable filling

Ingredients 11
Servings 4


  • 4
    bought tortillas
  • 4
    deboned and skinned chicken breasts, sliced into strips
  • salt and freshly ground black pepper
  • 15
    olive oil
  • 1
    small onion, sliced
  • 1
    clove garlic, crushed
  • 2
    carrots, sliced into thin strips
  • 125
    broccoli florets, blanched
  • 50
    sun-;dried tomato pesto (optional)
  • 50


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.

Read more on: starch  |  shallow-fry

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