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Chicken and Vegetable Tortilla

Pikantne Mexican cuisine Main Dishes 30 min Easy 17 wyświetleń ~49.35 PLN - (0)
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Description

Quick, colorful wraps with thinly sliced, seasoned chicken breast, crunchy vegetables, and a fresh lime note. A dish inspired by Mexican cuisine, but simplified into the form of homemade tortillas — perfect for lunch, dinner, or a picnic. The flavor combines tender meat with slightly sweet pepper, sharper onion, and juicy tomato; lime adds freshness, while optional cheese and sour cream provide creaminess. Serve immediately after preparation, and it can be accompanied by salsa, guacamole, or sweet potato fries. Visually appealing: golden chicken, red peppers, and green lettuce leaves create a contrast on golden-brown tortillas.

Składniki (16)

Servings:
4
  • Wheat tortilla 8.9 szt.
  • Chicken breast 600 g
  • Red bell pepper 1.1 szt.
  • Red onion 150 g
  • Tomato 2.5 szt.
  • Romaine lettuce 200 g
  • Rapeseed oil 30 g
  • Lime 1.2 szt.
  • Garlic 2 ząbki
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • smoked paprika (sweet) 2.5 łyżeczki
  • ground cumin 1 łyżeczka
  • ✨ Opcjonalne
  • Sharp cheddar cheese 100 g
  • Sour cream or natural yogurt 100 g
  • Fresh cilantro 15 g
💰 Szacowany koszt dania: ~49.35 PLN (12.34 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the vegetables: cut the bell pepper in half, remove the seeds and slice into thin strips (about 5 mm wide). Cut the tomatoes into wedges or dice them into 1–1.5 cm cubes. Cut the lettuce into wide strips or tear it by hand into smaller pieces. Peel the onion and slice it into thin feathers. Peel the garlic and finely chop it or press it through a garlic press.

Ingredients: Red bell pepper, Tomato, Romaine lettuce, Red onion, Garlic
Use a cutting board and a sharp kitchen knife (blade length 18 cm). When cutting the pepper, hold it steady with one hand and make controlled cuts. If you don't have a garlic press, chop it very finely with a knife and lightly salt it; this will help release the aroma.
2

Cut the chicken breast into thin strips: place the meat on a cutting board, remove any tendons, and slice along the fibers into pieces 3–5 mm thick. Thin strips fry faster and will be tender.

Ingredients: Chicken breast
Use a sharp knife and a dry cutting board. If the breast is very thick, lightly flatten it with a meat mallet between two sheets of plastic wrap to achieve an even thickness.

Marinade and seasoning

3

Prepare the marinade: in a large bowl, mix 30 g of rapeseed oil, the juice of half a lime (about 15–20 g of juice), 5 g of smoked paprika, 5 g of cumin, 2 g of pepper, and 4 g of salt, along with finely chopped garlic (10 g). Place the sliced chicken strips in the bowl and thoroughly coat the meat in the marinade — use your hand or two spoons to ensure each strip is evenly covered. Set aside for 5–10 minutes to allow the spices to penetrate the meat.

Ingredients: Rapeseed oil, Lime, smoked paprika (sweet), ground cumin, Black pepper, Salt, Garlic, Chicken breast
Use a large glass or plastic bowl. If you have disposable gloves, put them on. Coating the meat takes about 1–2 minutes; if you don't have time to wait 10 minutes, fry it right away, but the flavor will be slightly weaker.

Frying the chicken

4

Heat a wide skillet (preferably 26–28 cm) over medium-high heat. Add a tablespoon of oil (15 g) and wait 30–45 seconds until the oil starts to shimmer. Arrange the chicken strips in a single layer in the skillet, do not overcrowd the pan — fry in two batches if necessary. Fry for 2–3 minutes on one side until the edges turn white and a golden color appears, then flip and fry for another 2–3 minutes. The meat is ready when its interior is white and the internal temperature reaches at least 74°C or when cutting it shows no pink center.

Ingredients: Rapeseed oil, Chicken breast
Use a heavy-bottomed pan. Do not stir the meat constantly — let the bottom brown. If you do not have a kitchen thermometer, cut into the largest piece; the juices should run clear, and the meat should not be pink in the middle.

Frying vegetables

5

In the same pan (after removing the chicken), add 1 tablespoon of oil (15 g). Add the chopped onion and bell pepper, sauté over medium heat for 3–4 minutes until the onion becomes translucent and the bell pepper softens slightly but retains its color. Add the tomatoes at the end and sauté for 1 minute – just to warm them up slightly so they don't release too much juice. Season the mixture with a pinch of salt and pepper (use the remaining salt/pepper to taste).

Ingredients: Red onion, Red bell pepper, Tomato, Salt, Black pepper, Rapeseed oil
A wide pan is best so that the vegetables do not steam too much. Fry over medium heat; if the heat is too high, the vegetables will burn on the outside and remain raw on the inside.

Heating the tortillas

6

Heat the tortillas: preheat a dry skillet over medium heat and warm each tortilla for 15–20 seconds on one side and 10–15 seconds on the other, until they are flexible and lightly browned. You can also heat them briefly in the microwave — 15–20 seconds for 2–3 tortillas at a time, covered with a damp paper towel to prevent them from drying out.

Ingredients: Wheat tortilla
Use a dry, non-stick pan or a grill pan. Do not heat for too long, as they will become brittle and break when rolling.

Assembling the tortilla

7

On the heated tortilla, place: 50 g of lettuce (spread in the center), 30–40 g of cooked chicken, 30 g of sautéed bell pepper and onion, and 40 g of chopped tomato. If using cheese, sprinkle about 15–25 g of cheddar cheese on the meat. Drizzle everything with a bit of lime juice (the rest of the lime). Roll the tortilla: fold the bottom edge over the filling, then tuck the sides in and roll tightly towards the top edge – similar to a burrito. Place seam side down to prevent it from unrolling.

Ingredients: Romaine lettuce, Chicken breast, Red bell pepper, Red onion, Tomato, Sharp cheddar cheese, Lime, Wheat tortilla
Place the filling closer to the edge than the center, so it's easier to roll. If the tortillas are too small, don't add too much filling – it's better to make 2 smaller rolls than one broken one.

Additions and serving

8

Arrange the tortillas on a plate. Add a tablespoon (about 25 g) of sour cream or yogurt next to them as a dip (optional). Sprinkle with fresh cilantro (a few leaves) and possibly an extra portion of cheese. Serve immediately, with an extra lime for squeezing.

Ingredients: Sour cream or natural yogurt, Fresh cilantro, Sharp cheddar cheese, Lime
If you prepare them in advance, do not add the sauce and lettuce inside — the tortillas will become soggy. Serve the sauce separately.

Cleaning and Storage

9

Gather the used dishes: wash the pan and knives with warm soapy water. If there is leftover chicken or vegetables, store them in an airtight container in the fridge for up to 24 hours. Reheat the leftovers in the oven or on the pan — freezing prepared tortillas with lettuce is not recommended (the lettuce will lose its texture).

Ingredients: Tomato, Chicken breast, Romaine lettuce
Store the sauces and salad separately from the leftover filling. For reheating the leftovers, a skillet is best — heat over medium heat for 3–4 minutes, until the meat is hot.

Fun Fact

💡

In Mexico, tortillas are traditionally made from corn flour (tortilla de maíz) or wheat flour (tortilla de harina) — the version made with wheat flour is popular in northern Mexico and in Tex-Mex cuisine.

Best for

szybki obiad w tygodniu piknik kolacja dla rodziny

Tips

🍽️ Serving

Serve the tortillas hot, right after folding. For children, serve cut into 2–3 pieces. Fresh salsa (tomato-onion), guacamole, or a light salad with lime dressing pairs perfectly with the dish.

🥡 Storage

Store the prepared rolled tortillas in the fridge for a maximum of 24 hours without sauce and lettuce. Leftover chicken can be kept in an airtight container for up to 2 days. To reheat, use a skillet or oven (180°C for 8–10 minutes) to restore crispiness; avoid the microwave for cheese tortillas, as they will become rubbery.

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