Tortillas with chicken & coriander

Tortillas with chicken & coriander

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The ingredient of Tortillas with chicken & coriander

  1. 1 250g pkt fajita tortillas (Old El Paso brand)
  2. 400g chicken breast fillets
  3. 1 teaspoon Massel chicken style stock powder
  4. 2 ripe medium tomatoes, finely diced
  5. 2 green shallots, finely chopped
  6. 1 small fresh red chilli, deseeded, finely chopped
  7. Salt & ground black pepper, to taste
  8. 1/3 cup chopped fresh coriander leaves and stems
  9. 1/2 450g can refried beans (Old El Paso brand)
  10. 3 cups shredded cos lettuce
  11. 60g (1/4 cup) sour light cream

The instruction how to make Tortillas with chicken & coriander

  1. Preheat oven to 180u00b0C. Wrap the tortillas in a sheet of foil.
  2. Place chicken and stock powder in a small saucepan and cover with cold water. Bring to a simmer over medium heat. Reduce heat to low, cover and cook for 10 minutes or until just cooked. Transfer chicken to a plate and set aside for 10 minutes to cool slightly. Discard the stock.
  3. Place the tortillas in preheated oven for 10 minutes to warm through.
  4. Meanwhile, combine the tomatoes, green shallots and chilli in a medium bowl. Season with salt and pepper, and set aside. Use 2 forks to shred the chicken. Combine the shredded chicken and coriander in a medium bowl. Season with salt and pepper, and set aside.
  5. To serve, spread the warm tortillas with the refried beans. Top with the tomato mixture, chicken mixture and lettuce. Add a dollop of sour cream and roll the tortillas up firmly to enclose the fillings.

Nutritions of Tortillas with chicken & coriander

fatContent: 425.42 calories
saturatedFatContent: 12 grams fat
carbohydrateContent:
sugarContent: 46 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 32 grams protein
sodiumContent:

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