Spicy Chicken Wholemeal Tortilla Stack Recipe
This recipe is a very tasty way for you to enjoy Whole Grain – and without breaking the bank!
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Prep Time
10 mins
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Cook Time
10 mins
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Serves
3
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Cost Per Serving
75p - 99p
Nutrition Per Serving
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Saturates1.3g
Saturates
On average as a nation it seems we’re consuming too much saturated fat. Eating too much can increase your cholesterol, which is a risk factor for heart disease. Replacing saturated fats with unsaturated fats can help maintain healthy cholesterol levels, and reduce the risk of heart disease.
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Fibre1.6g
Fibre
Fibre is classed as a carbohydrate and you should aim to eat 30g fibre each day. Eating plenty of fibre is good for your digestive health and is associated with a lower risk of heart disease, stroke, type 2 diabetes and some cancers.
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Ingredients
- 4 chicken thigh fillets, sliced
- 1/2-1 tsp mild chilli powder
- 2 tbsp rapeseed oil
- 1 red pepper, sliced
- 75g mushrooms, sliced
- 200g can chopped tomatoes
- 4 wholemeal tortillas
- 1-2 tbsp chopped coriander to serve
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Method
- Mix the chicken with the chilli powder and seasoning. Heat 1 tbsp oil in a large frying pan and fry the chicken for 3 minutes. Add the vegetables and fry for 5 minutes. Stir in the tomatoes and cook for a further 2 minutes.
- Brush the tortillas with the remaining oil and fry for 30 seconds each side in a clean frying pan.
- Spoon half the chicken onto 2 tortillas, then top each one with the remaining tortillas and scatter with chopped coriander.
Cooking Tips
- Serve with a spoonful of soured cream and grated cheese.
- Replace the mushrooms with kidney beans for extra texture and colour.
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