Roasted pieces of chicken meat sauteed in a pan with Vegetable Recipes, the mixture then accompanied by sauteed mushrooms, spread on salsa-coated tortillas, rolled up, served warm as lunch or dinner.
Ingredients:
| 6 pcs |
of tortillas |
| 500 g |
chicken fillets |
| 250 g |
of fresh mushrooms |
| 150 g |
frozen green beans |
| 4 tbsp |
sterilized corn
| 1 tsp |
worchester |
| 1 piece |
red chilli |
|
piece of chilli |
|
fresh coriander |
|
cheese salsa |
|
cumin |
|
oil |
|
salt |
Procedure:
Slice the chicken into noodles, slice the mushrooms.
Fry the chicken pieces in oil, add chopped peppers, beans, a piece of chili pepper, add salt, pour a little water, simmer until soft.
In the other pan, saute mushrooms in oil, add salt and pepper.
Mix the soft chicken meat with Vegetable Recipes with the mushrooms, add corn, chopped coriander, season with a few drops of worchester, heat briefly.
Smear warm tortillas with cheese salsa, pile mixture on top, wrap warm to serve.
Note:
Text and photo: D. Marounek
Vegetable Recipes and mushrooms