Crunchy, cheese and packed with chicken and beans, this is a perfect recipe for lunches or speedy dinners.
Ingredients
Serves 2-4
- 8 flour tortillas
- Chicken filling - recipe below
- 1 tin black beans, drained and rinse
- Pico de gallo- recipe below
- 1 jar salsa
- 100g grated cheddar cheese
- Shredded iceberg lettuce
- Sour cream
- 1/2 bunch coriander picked
Chicken filling:
- 500g diced chicken
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp freshly cracked pepper
Pico de gallo:
- 1 punnet cherry tomatoes quartered
- 1/2 red onion diced
- 1/2 bunch coriander chopped
- 1/2 lime juiced
- pinch of salt and pepper
Method
- Preheat the oven to 185oC degrees.
- Brush a baking tray with a drop of olive oil.
- To make the chicken, heat a pan over medium heat and add in the chicken.
- Season it with the cumin, paprika, chili powder, garlic powder, salt and pepper.
- Stir well, continuing to cook until the chicken is cooked right through.
- Remove and allow to cool. You can do this ahead of time. It also freezes great.
- To make the pico, toss the tomatoes, onion, coriander and lime juice together in a bowl.
- Season with a pinch of salt and pepper.
