Tortilla with chicken, roasted beetroot, and sauerkraut - photo 1
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Tortilla with chicken, roasted beetroot, and sauerkraut

Pikantne Main dishes Snacks 60 min Medium 28 wyświetleń ~39.80 PLN * - (0)
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Description

This is a hearty, winter variation on the classic chicken tortilla: juicy strips of chicken breast marinated in yogurt and sweet-spicy mustard, home-roasted beets for an earthy touch, and gently sautéed sauerkraut for acidity and crunch. The dish combines Polish, seasonal flavors (sauerkraut, beets) with a Mexican wrap format. Perfect as a lunch or snack for a gathering — warm, colorful, with a balanced combination of flavors: the sweetness of the beet, the acidity of the cabbage, the spiciness of the horseradish sauce, and the aroma of spices. Serve immediately after assembling, optionally with extra horseradish sauce or sour cream.

Ingredients Used

Ingredients (20)

Servings:
4
  • Wheat tortilla 5.3 szt. (~240 g)
  • Chicken breast 600 g
  • Rapeseed oil 30 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Sauerkraut 200 g
  • Beets (raw) 300 g
  • Natural yogurt (thick) 200 g
  • Grated horseradish 20 g
  • Cheese 100 g
  • Pickled cucumber 1 szt. (~100 g)
  • Mustard 15 g
  • Honey 15 ml
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • Dried marjoram 1 łyżeczka (~2 g)
  • Sweet paprika (powder) 0.8 łyżeczka (~4 g)
  • ✨ Opcjonalne
  • Roasted pumpkin seeds 30 g
  • Fresh chili 10 g
💰 Szacowany koszt dania: ~39.80 PLN (9.95 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade and preparation of the chicken

1

Prepare the meat: wash the chicken breast, and dry it with a paper towel. Cut it lengthwise into strips about 1–1.5 cm wide (this makes it easier to fry evenly). In a large bowl, combine 200 g of natural yogurt, 15 g of mustard, 15 g of honey, 10 g of garlic pressed through a garlic press, 4 g of sweet paprika, 2 g of marjoram, 4 g of salt, and 2 g of pepper. Add 30 g of rapeseed oil and mix thoroughly with a fork or whisk until a uniform marinade is formed.

Use a large ceramic or glass bowl and a sharp knife along with a cutting board. If you don't have a mixer, mix by hand with a fork. Do not use a metal bowl for long-term storage of the marinade.
2

In a bowl with the marinade, add the sliced chicken strips and mix until each strip is coated. Cover the bowl with plastic wrap and set aside in the refrigerator for at least 20–30 minutes (you can leave it for 2 hours if you want a stronger flavor).

Use airtight wrap or cover. If you're in a hurry, 20–30 minutes will suffice, but a longer marinade will improve the juiciness of the meat.

Roasting beets

3

Preheat the oven to 200°C (top-bottom). Clean the beets, trim the tails, do not peel them yet. Wrap each one in a piece of aluminum foil or place them in a baking dish and cover. Bake for about 40–50 minutes, until they are soft — you can check this by inserting a fork: if it goes in smoothly, the beets are ready. After baking, set aside to cool slightly, peel off the skin (it comes off easily under the foil or after cooling) and slice into thin pieces about 3–4 mm thick.

Use kitchen gloves to remove the foil — it will be steaming. If the beets are small (about 50–80 g), the baking time may be reduced to 30–35 minutes. Alternative: you can boil the beets in salted water for 30–40 minutes.

Sauerkraut

4

If the sauerkraut is very sour, briefly rinse it with cold water and drain in a colander, gently squeezing. Heat 10 g of rapeseed oil in a 26–28 cm skillet, add 150 g of chopped onion and sauté over medium heat for 3–4 minutes until translucent (it will be semi-transparent). Add 200 g of sauerkraut, 1 crushed clove of garlic (about 5 g) and simmer together for 6–8 minutes over low heat, stirring — the cabbage should soften but not become mushy; it will caramelize slightly, adding sweetness.

The best pan is a wide, non-stick or cast iron one. If the cabbage has been rinsed, season with salt carefully — the cabbage may still contain salt.

Frying the chicken

5

Heat 10 g of rapeseed oil in a large skillet over medium-high heat. Remove the chicken from the marinade (drain excess) and arrange the strips in a single layer in the skillet. Fry for 3–4 minutes on one side until browned, then flip and fry for another 3–4 minutes. Total time is 6–8 minutes for thin strips; the meat is done when there is no pink in the center and the juices run clear. After frying, remove from heat and let rest for 2–3 minutes.

Use a wide skillet so the pieces do not touch each other — this way they will brown nicely. If you don't have a thermometer, the biggest mistake is frying for too long, which dries out the meat.

Horseradish sauce

6

In a bowl, mix the remaining yogurt (if the whole amount was used earlier, set aside 50 g before marinating), 20 g of grated horseradish, chopped dill (about 10 g), 5 g of honey (1/3 teaspoon), 1 g of salt, and a pinch of pepper. Stir until smooth — the sauce should be slightly spicy, creamy, and fresh.

Use a small bowl and a spoon or whisk. Adjust the spiciness of the horseradish to your taste: add 5 g at a time and taste.

Heating the tortillas

7

Heat the tortillas just before assembling: you can wrap them in a damp towel and place them in the microwave for 20–30 seconds (on high power) or heat each one in a dry skillet for 20–30 seconds on both sides over medium heat — it will become flexible and easier to roll the wrap.

If you are using a microwave, don't overdo the time — the tortillas will become rubbery. It's best to heat them in batches just before serving.

Assembling the tortilla

8

Spread 30–40 g of horseradish sauce on the warmed tortilla (use a spoon). On the sauce, place 1/4 of the cooked chicken (about 150 g), 50 g of sautéed sauerkraut, a few slices of roasted beetroot (about 60–80 g), 25 g of grated cheese, and a few slices of pickled cucumber (about 25 g). If you like crunchiness, add 1/4 of a portion of roasted pumpkin seeds (about 7–8 g). Fold the sides of the tortilla inward, then roll tightly from the bottom edge to create a compact wrap. Repeat for the remaining tortillas.

Assembly: hold the ingredients along the center and roll tightly. If the tortilla cracks, heat it for another 10 seconds. Additionally, you can add chopped fresh chili if you want some heat.

Serving

9

Cut each wrap diagonally in half with a sharp knife (it's easier to eat and they look nicer). Arrange on a plate, and serve the remaining horseradish sauce in a small bowl alongside. Serve immediately while the tortillas are still warm and the cheese is slightly melted.

For serving, use a large plate and a small bowl for the sauce; at a larger table, prepare the tortillas on a cutting board so everyone can add their toppings.

Fun Fact

💡

Tortilla is a traditional street food in Mexico, but in Poland, it has gained popularity as a universal format for combining local flavors — pairing tortillas with sauerkraut and beetroot is an example of a culinary fusion of seasonal products with a form from another region.

Best for

obiad rodzinny spotkanie ze znajomymi zimowe menu obiadowe przygotowanie na wynos (lunch do pracy)

Tips

🍽️ Serving

Serve the tortillas warm, cut diagonally. A spicy sauce (e.g. hot salsa), an extra portion of horseradish sauce, or sour cream pairs well. They can be served with baked potatoes or a sauerkraut salad.

🥡 Storage

Store the ingredients (chicken, cabbage, beets, and tortillas) separately in containers in the fridge for up to 2 days. It's best to eat folded tortillas right away; heat them in the oven at 160°C for 8–10 minutes wrapped in foil to melt the cheese evenly. Do not freeze folded wraps (the tortilla becomes rubbery).

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