Mexican Tortilla Wraps with Chicken Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 red pepper (s)
- 1 tomato (s)
- 1 carrot (s)
- 1 small Can corn
- 1 can kidney beans
- 1 onion (s)
- 250 ml tomato (s), sieved
- 200 g chicken
- 1 teaspoon vegetable oil
- 50 g sour cream
- 4 tortilla (s)
- 1 pinch (s) salt and pepper
- Chili powder and paprika powder
- Vegetable broth, instant
Print Recipe
Pin Recipe Instructions
- Cut the vegetables and meat into bite-sized pieces.
- Fry the onions with 1 teaspoon of oil in a Teflon pan. After 3 minutes add the meat. After another 5 minutes add the remaining vegetables and fry everything.
- Place the tortilla wraps in the 150 degree oven so that they are warmed up when the filling is done. Microwave can also be used.
- After 10 minutes, pour the tomatoes into the vegetables and stir. Add the spices and let everything cook for another 5 minutes. Place the warm wraps on a plate and distribute the filling in the middle. Spread the sour cream evenly with a spoon and roll the wrap and serve.
- Tip: The vegetables can of course also be modified as desired.
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