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Tortillas stuffed with chicken and salad

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You can rustle up this healthy, filling lunch in just 30 minutes.
Serves
2
Prep
20 minutes
Cook
10 minutes
Each 356g serving contains (excludes serving suggestion)
KCal
454
Carbs
52.70g
Fibre
15.00g
Protein
32.40g
Fat
9.30g
Saturates
3.90g
Sugars
7.80g
Salt
0.90g
Portion Fruit & Veg
3
Ingredients
Ingredients
1 tsp olive oil
1 small onion, chopped
1 red pepper, sliced
1 boneless, skinless, chicken breast, sliced
1400g tin red kidney beans, drained and rinsed
1 tbsp half-fat crème fraiche
3 small flour tortillas
1 carrot, peeled and grated
60g mixed salad leaves
freshly ground black pepper
Method
  1. Heat the oil in a non-stick frying pan. Add the onion and red pepper and fry for 2-3 minutes, until softened. Add the chicken and fry for 3-4 minutes until browned and cooked through.
  2. Meanwhile, in a bowl, mash together the kidney beans and crème fraiche. Warm the tortillas.
  3. Divide the bean mixture between the tortillas and spoon over the chicken mixture. Add the carrot and salad leaves, season well, roll up and serve.
Chefs tips
  • You could use sliced turkey escalopes in place of chicken.
  • For a veggie version, replace the chicken with 200g sliced mushrooms.
  • Tortillas freeze well so you can freeze the pack and use as needed.
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