Chicken and bean tortillas with coriander salsa
9
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A great way to add some fiesta to your food, the amazing balance of wholesome and zesty flavours in this versatile recipe make it a winner any time
Ingredients
Cooked skinless chicken breast
300 g, shredded
Green shallot(s)
4 individual, trimmed, thinly sliced
Tomato(es)
2 medium, (vine ripened), diced
Canned red kidney beans, rinsed, drained
240 g, (400g can)
Flour tortilla(s)
8 small, (25g each)
Dried chilli flakes
½ tsp, dried
Tomato pasta sauce
⅔ cup(s), (160ml)
Light cheddar cheese
60 g
Avocado
1 small, chopped
Fresh coriander
⅓ cup(s), chopped
Lime(s)
1 medium, cut into wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a large baking dish with oil. Place chicken, shallots, tomatoes, beans and chilli in a large bowl and stir to combine. Warm tortillas following packet instructions.
2
Place tortillas on a flat work surface. Spoon one-eighth of the chicken mixture down the centre of each tortilla. Roll to enclose filling. Place tortillas, seam-side down, in prepared dish. Spoon pasta sauce over the centre of tortillas. Sprinkle with cheese. Bake for 15–20 minutes or until tortillas and cheese are golden.
3
Meanwhile, combine avocado and coriander in a small bowl. Serve tortillas with avocado salsa and lime wedges.
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