Mexican chicken tortilla with a mixed bean salad

Mexican Chicken Tortilla with a Mixed Bean Salad

Exciting authentic Mexican street food made healthy and affordable. A colourful dish that will appeal to kids and adults alike.
  • 0:40 TIME
  • 10 portions

INGREDIENTS

For the chicken tortilla

650g chicken breast

10x10” flour tortillas (wholemeal)

500g 5 bean salad

100g shredded lettuce

100ml sour cream

 

For the salsa

200g MAGGI® Rich & Rustic Sauce

½ red pepper

½ green pepper

½ yellow pepper

50g cucumber

¼ tsp. chilli flakes

1 tbsp. olive oil 

10g fresh coriander

Black pepper, to taste

METHOD

Prep: 20 minutes. Cook: 20 minutes

  1. Slice the chicken into portions
  2. Place on a preheated, parchment lined, baking tray and bake for 10-20 minutes, depending on portion size, in an oven set to 200˚C (fan 180˚C).
  3. Ensure the chicken reaches a minimum core temperature of 75˚C.
  4. For the salsa, chop the vegetables and coriander into a fine dice and mix with the olive oil, MAGGI Rich & Rustic.
  5. Season with the pepper and chilli flakes. Allow to stand for at least 10 minutes.
  6. Lay the tortillas out and place 50g 5-bean salad and sliced chicken in the centre of each.
  7. Top with shredded lettuce, sour cream, and salsa and serve open.

CHEF'S TIP

If you want to really boost the flavour, try marinating the chicken by adding 1 teaspoon of smoked paprika, a pinch of chilli flakes and a table spoon of rapeseed oil before cooking. 

NUTRITION INFORMATION

Typical Values

Per 100g

Per serve 

Reference Intake

% RI*

Energy

614 kJ

145 kcal

1540 kJ

365 kcal

8400 kJ

2000 kcal

18%

Fat

2.2g

5.6g

70g

8%

of which: saturates

0.7g

1.8g

20g

9%

Carbohydrate

20.3g

50.8g

260g

20%

of which: sugars

1.9g

4.7g

90g

5%

Fibre

2.4g

6.1g

-

-

Protein

9.9g

24.7g

50g

49%

Salt

0.42g

1.05g

6g

18%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.

Products used in the recipe

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