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🍽️ Baked Tortillas with Filling
551 kcal · 30 min · 4 servings
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Ingredients
- 480 g chicken breast fillet
- 1 onion
- 1 clove garlic
- 2 tbsp olive oil
- 3 tbsp tomato paste
- 200 ml chicken broth
- 150 g corn (drained weight; can)
- 150 g kidney beans (drained weight; can)
- salt
- pepper
- cayenne pepper
- 2 tsp paprika powder
- 1 tsp cumin powder
- 8 whole wheat tortilla wraps
- 200 g diced tomatoes (can)
- 100 g cheddar (block)
- 10 g cilantro (0.5 bunch)
Instructions
- 1. Rinse the chicken fillet under cold water and pat it dry with a kitchen towel.
- 2. Cut the chicken fillet into small cubes.
- 3. Peel the onion and garlic and dice them finely.
- 4. Heat the olive oil in a pot.
- 5. Add the chicken, onion, and garlic to the pot.
- 6. Sauté the ingredients over medium heat for 5 to 6 minutes.
- 7. Stir the tomato paste into the mixture.
- 8. Deglaze the mixture with the broth.
- 9. Drain the corn kernels and kidney beans in a sieve.
- 10. Rinse the vegetables with water and let them drain.
- 11. Add the drained vegetables to the chicken mixture in the pot.
- 12. Season the filling with salt and pepper.
- 13. Let the filling simmer uncovered for about 10 minutes.
- 14. Remove the pot from the heat.
- 15. Taste the filling and adjust with salt, cayenne pepper, paprika, and cumin.
- 16. Distribute the filling evenly over the tortillas.
- 17. Roll the tortillas tightly.
- 18. Place the tortillas side by side in a baking dish.
- 19. Distribute the tomatoes over the tortillas.
- 20. Grate the cheese over the tortillas.
- 21. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
- 22. Bake the tortillas for approx. 20 minutes until golden brown.
- 23. Remove the baking dish from the oven.
- 24. Wash the coriander and shake it dry.
- 25. Chop the coriander leaves roughly.
- 26. Garnish the baked tortillas with the coriander.
- 27. Serve the tortillas immediately.
Nutrition per serving
- kcal: 551
- Protein: 48 g · Fett/Fat: 16 g · Carbs: 52 g