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Photo of Chicken and bean tortillas with coriander salsa by WW

Chicken and bean tortillas with coriander salsa

9
Points
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Salad of baby spinach, red capsicum and radish, drizzled with lime juice.

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