Tasty chicken tortillas
The sun-dried tomato pesto gives the dish a rich tomato flavour.
Instructions
Heat the oil in a non-stick frying pan for a few minutes, add the minced chicken and stir-fry until evenly cooked. Add the onion and tomatoes and cook for a further 2 minutes. Stir in the tomato sauce and chilli sauce and simmer for 8-10 minutes, stirring occasionally.
Warm the tortillas and then place some of the chicken mince in the centre of each. Fold in 3 of the tortilla sides to enclose the filling. Transfer to an ovenproof dish. Sprinkle with the cheese and cook under a preheated grill until the cheese has melted.
Serve immediately with sour cream, sprinkled with paprika.
- Recipe by:
- Sarah Swain
- Photography:
- Joanna Wickham
First published April 2007
Recipe Information
Portions: 4
Time to make: 30 minutes
Total cost of all ingredients: $20.73 / $5.18 per serve
Ingredients
- 1 tablespoon olive oil
- 450g lean chicken mince
- 2 tablespoons sun-dried tomato pesto
- 4 spring onions, sliced finely
- 1 cup cherry tomatoes, quartered
- 1 cup rich tomato sauce
- 4 tablespoons sweet chilli sauce
- 8 flour tortillas
- 1/2 cup grated edam cheese
- 1 cup reduced-fat sour cream
- smoked paprika for sprinkling
Nutrition Information
| per serve | |
|---|---|
| Energy |
2755
kJ
(665 Cals) |
| Protein | 39.5g |
| Fat - saturated |
29.8g
11.9g |
| Carbohydrates - sugars |
58.5g
13.6g |
| Dietary Fibre | 3.6g |
| Sodium | 1405mg |
| Calcium | 395mg |
| Iron | 4.1mg |
| * NS: Not specified | |
