Tortillas are great because they can be filled a little differently each time, resulting in a completely different meal. This time, I've made juicy tortillas with chicken and vegetables, which are quickly baked in the oven and ready for a tasty and filling meal.
For the filling:
- 1 chicken breast (approx. 500 g)
- 250 g of red peppers
- 250 g of fresh mushrooms
- 180 g of cheese
- sour cream
- oil
- salt to taste
And of course tortillas (I used wholemeal wheat)
First of all, prepare all the ingredients. Rinse the chicken fillet under cold running water and leave to drain a little. Then cut it into pieces or strips of small size. Wash and cut the peppers in half and remove the seeds. Then cut each half of the pepper into slices.
Now pour a little oil into a frying pan and heat it up. Once the pan and the oil are heated, add the sliced chicken pieces and fry them on a lower heat until the meat is tender. Meanwhile, cut the cheese into smaller pieces and stir the chicken occasionally.
When the chicken is cooked, remove it from the pan and place it in a deep dish, leaving it to one side.
Now fry the sliced peppers briefly in the oil remaining in the pan. Stir for 10 minutes in the covered pan.
Repeat the process with the mushrooms.
Place the tortilla on a plate and spread the sour cream over it. Then place the baked ingredients on top and fold in half.
Transfer the tortilla to a baking tray lined with baking paper. Once all the tortillas have been stuffed, place them in a preheated oven (170 °C, fan-cooled) and bake for 10-15 minutes, or until the cheese is nicely softened.
When the tortillas are baked, transfer them on a plate and serve them with salad to have a delicious meal.
Bon appetit!
Thanks for reading,
feel free to leave a comment, I will be glad to reply to.
Best regards, 