Spicy chicken wholemeal tortilla stack recipe
Ingredients
4 chicken thigh fillets, sliced
½-1tsp mild chilli powder
2tbsp rapeseed oil
1 red pepper, sliced
75g mushrooms, sliced
200g can chopped tomatoes
4 wholemeal tortillas
1-2tbsp chopped coriander to serve
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. Cut into a thick chunk of chicken and check that it is cooked through, with no pink showing. 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 with the remaining tortillas and scatter with chopped coriander. Cook's tip Replace the mushrooms with kidney beans for extra texture and colour. Serve with a spoonful of soured cream and grated cheese.
