Baked Tortillas with Filling

Ingredients

• 480 g chicken breast fillet
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 3 tbsp tomato paste
• 200 ml poultry broth
• 150 g corn (drained weight; canned)
• 150 g kidney beans (drained weight; canned)
• Salt
• Pepper
• Cayenne pepper
• 2 tsp Paprika powder
• 1 tsp cumin powder
• 8 whole wheat tortilla sheets
• 200 g diced tomatoes (canned)
• 100 g cheddar cheese (block)
• 10 g coriander (0.5 bunch)

Instructions

1. 1.

   Rinse chicken fillet under cold water, pat dry and cut into cubes. Peel onion and garlic and finely dice. Heat olive oil in a pot. Add chicken, onion and garlic and sauté for 5–6 minutes over medium heat. Stir in tomato paste and deglaze with broth.

2. 2.

   Drain corn kernels and kidney beans, rinse with water, let drain and add to the pot. Season with salt, pepper and simmer uncovered for about 10 minutes. Remove from heat and season with cayenne pepper, paprika and cumin.

3. 3.

   Spread filling on tortilla sheets and roll up. Place side by side in a baking dish and top with diced tomatoes. Sprinkle shredded cheese over the top. Bake in preheated oven at 200 °C (180 °C fan) for about 20 minutes until golden brown. Remove from oven.

4. 4.

   Wash coriander, shake dry and roughly chop leaves. Serve baked tortillas garnished with coriander.