Chicken tortillas with mild salsa

Last Updated on November 29, 2024

A warm appetizer suitable as a light summer dinner. Pan fried chicken, sliced, wrapped in tortillas with roasted Vegetable Recipes, topped with salsa and sour cream.

Ingredients:

Rule for 4 servings: 8 pieces of wheat tortillas 3-4 pcs chicken breast fillets 2 pcs meaty colored peppers 2 pcs spring onions 1 pcs onions 1 pc apple 200 ml sour cream 400 g of sliced tomatoes (Valfrutta)

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splash of lemon juice olive oil pepper salt

Procedure:

1. Chop the spring onion finely, add to it chopped 1/
2 peppers, grated apple and the contents of the can of tomatoes, add salt, pepper and finely ground cumin, put the salsa prepared in this way in the fridge
2. Wash and dry the steaks, lightly pat them dry and rub them with the seasoning mixture, heat the oil in a large frying pan and start browning the meat (about 5 minutes on each side), halfway through browning add the onion and the remaining peppers, toss the Vegetable Recipes occasionally to evenly brown them
3. Remove the finished meat from the pan, cut into strips and spread evenly on the tortillas
4. Top the meat pieces with the roasted Vegetable Recipes, drizzle with salsa and cream, roll up and serve while still warm.

Recommendation:

Purchased tortillas are best reheated wrapped in a plastic bag, lightly sprayed with water in the microwave, or you can dry heat them in a pan on a small heat source.Try several variations of salsa. Bean salsa – stir in mashed black beans from the can into the classic version.

Note:

Recipe for tortillas.