Recipe for: Chicken and Lettuce Tortilla (fusion with Rhubarb) - photo 1
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Recipe for: Chicken and Lettuce Tortilla (fusion with Rhubarb)

Pikantne Snacks Fusion cuisine 20 min Easy 6 wyświetleń ~31.12 PLN - (0)
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Description

Quick and juicy tortillas with pieces of spiced chicken breast, crunchy lettuce, and a creamy kefir garlic sauce. The dish combines the Polish freshness of seasonal lettuce with a slightly tangy touch of rhubarb (optional) — it's a simple twist of fusion cuisine that provides a pleasant sweet-sour contrast to the meaty flavor of the chicken. The tortillas are perfect as a snack for a gathering with friends, a quick lunch, or a light dinner. Serve immediately after assembling, when the chicken is hot and the vegetables are crunchy — that's when the flavors and textures are at their best. Aesthetically: twisted into a wrap shape, cut diagonally, and served on a wooden board with lemon slices and a side of rhubarb chutney (if using).

Ingredients Used

Ingredients (12)

Servings:
4
  • Wheat tortilla 5.3 szt. (~240 g)
  • Chicken breast 400 g
  • Lettuce 200 g
  • Red onion 150 g
  • Rapeseed oil 30 g
  • Kefir 120 g
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Smoked paprika 2 łyżeczki (~4 g)
  • ✨ Opcjonalne
  • Rhubarb 80 g
  • Cheese 60 g
💰 Szacowany koszt dania: ~31.12 PLN (7.78 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the chicken

1

Prepare the chicken breast: pat it dry with a paper towel and cut it into strips about 1-1.5 cm wide and 4-5 cm long. Place the cut chicken in a large bowl.

Ingredients: Chicken breast
Use a sharp knife and a cutting board. Dry meat cooks better — pat it dry with a towel to prevent splattering in the pan.
2

Season the chicken: to the bowl with the chicken, add 3 g of salt, 2 g of black pepper, and 4 g of smoked paprika. Pour in 15 g of rapeseed oil (1 tablespoon) and mix by hand or with a spoon until the spices evenly coat the pieces of meat (about 30 seconds).

Ingredients: Salt, Black pepper, Smoked paprika, Rapeseed oil, Chicken breast
Use disposable gloves or a clean spoon for mixing. Stir so that each piece is coated with the seasoning — this will ensure even browning.
3

Heat a skillet over medium-high heat (preferably 26-28 cm with a non-stick coating) and pour in the remaining 15 g of canola oil. When the oil starts to shimmer (after about 1 minute), add the chicken in a single layer. Cook without stirring for 2-3 minutes, until the bottom is browned, then flip the pieces and cook for another 2-3 minutes. The meat is ready when the juices run clear and the internal temperature reaches 74°C (if using a thermometer).

Ingredients: Rapeseed oil, Chicken breast
Use a spatula or tongs to turn. Do not overcrowd the pan — fry in batches if necessary, otherwise the meat will steam instead of brown.

Sauce

4

Prepare the kefir sauce: pour 120 ml of kefir into a small bowl, add 10 g of finely chopped or pressed garlic, a pinch of salt (about 1 g), and freshly ground pepper (to taste). Mix with a fork until you achieve a smooth, creamy consistency.

Ingredients: Kefir, Garlic, Salt, Black pepper
Use a small bowl and a fork or whisk. If the sauce is too runny, set it aside for 5 minutes to let the flavors meld — the kefir will thicken slightly.

Additions

5

Prepare the vegetables: wash the lettuce leaves, dry them in a salad spinner or with a paper towel, and tear them into smaller pieces. Slice the red onion into thin half-rings. If you are using rhubarb (optional), slice it thinly or make a quick chutney: in a small pan, sauté 80 g of chopped rhubarb with 10 g of sugar and 10 ml of water for 4-5 minutes until it softens and lightly caramelizes.

Ingredients: Lettuce, Red onion, Rhubarb
Use a salad spinner for quicker drying or lay the leaves on a clean towel. When making chutney, avoid burning — stir every 30 seconds.

Assembly

6

Heat the tortillas: on a dry skillet (medium size), heat each tortilla for 20-30 seconds on each side until it is flexible and lightly golden. Place the heated tortilla on a clean board.

Ingredients: Wheat tortilla
Briefly heat to keep the pancakes flexible — heating for too long will cause them to dry out and crack when rolling.
7

Assembly: spread 1-2 tablespoons of kefir sauce in the center of the tortilla, place a layer of torn lettuce (about 50 g), add a few slices of onion, then place a portion of hot chicken (about 100 g) on top, and if using, a tablespoon of rhubarb chutney. If desired, sprinkle with 15 g of cheese (optional). Roll the tortilla into a cylinder: fold the sides inwards and tightly roll from the bottom up.

Ingredients: Kefir, Lettuce, Red onion, Chicken breast, Rhubarb, Cheese, Wheat tortilla
Roll tightly so the filling doesn't fall out. If the tortillas are large, you can fold the bottom and roll them into a wrap shape. Additionally, you can add rhubarb to enhance the flavor/texture.
8

Serving: cut each roll diagonally in half for aesthetics and ease of eating. Serve immediately on a board or plate, optionally with extra kefir sauce and a few slices of rhubarb on the side.

Ingredients: Wheat tortilla, Kefir
Use a sharp knife to cut, so you don't crush the tortilla. It's best to serve immediately — after sitting for a while, the lettuce may lose its crunch.

Fun Fact

💡

Although tortillas are associated with Mexican cuisine, they have become popular in Poland as a versatile base for wraps; adding seasonal rhubarb is an easy way to give a local twist to fusion cooking.

Best for

przekąska na imprezę szybki obiad piknik

Tips

🍽️ Serving

Serve the tortillas hot or slightly warm. For a more pronounced flavor, add a teaspoon of rhubarb chutney to each serving. Cold buttermilk or light cider pairs well for drinking. You can cut the rolls into smaller pieces to make them more suitable as finger food.

🥡 Storage

It's best to eat them right away. If you need to store them, wrap each wrap in plastic wrap and keep in the fridge for up to 24 hours — however, the lettuce will lose its crunch. Heat for 30-60 seconds in the microwave or on a skillet, but do not add raw lettuce beforehand.

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