Mexican Chicken Tortilla with a Mixed Bean Salad

Cooking Time
40 Minutes

Portions
10

Ingredients

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• g chicken breast
• g flour tortillas (wholemeal)
• g 5 bean salad
• g shredded lettuce
• ml sour cream
• g MAGGI® Rich & Rustic Sauce
• g red pepper
• g green pepper
• g yellow pepper
• g cucumber
•   tsp chilli flakes
•   tbsp olive oil
• g fresh coriander Black pepper, to taste

• 1

  Step 1

  Slice the chicken into portions
• 2

  Step 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

  Step 3

  Ensure the chicken reaches a minimum core temperature of 75˚C.
• 4

  Step 4

  For the salsa, chop the vegetables and coriander into a fine dice and mix with the olive oil, MAGGI Rich & Rustic.
• 5

  Step 5

  Season with the pepper and chilli flakes. Allow to stand for at least 10 minutes.
• 6

  Step 6

  Lay the tortillas out and place 50g 5-bean salad and sliced chicken in the centre of each.
• 7

  Step 7

  Top with shredded lettuce, sour cream, and salsa and serve open.
• 8

  Step 8

  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.

Ingredients

• 650 g chicken breast
• 100 g flour tortillas (wholemeal)
• 500 g 5 bean salad
• 100 g shredded lettuce
• 100 ml sour cream
• 200 g MAGGI® Rich & Rustic Sauce
• 0.5 g red pepper
• 0.5 g green pepper
• 0.5 g yellow pepper
• 50 g cucumber
• 0.25 tsp chilli flakes
• 1 tbsp olive oil
• 10 g fresh coriander Black pepper, to taste