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Spicy chicken wholemeal tortilla stack

Spicy chicken wholemeal tortilla stack

Texture, colour and flavour - have a Mexican night and serve these delicious tortilla stacks!

  • Preparation: 10 mins
  • Cooking: 12 mins
  • Serves: 3

What you need:

  • 4 chicken thigh fillets, sliced
  • 1/2 -1 tsp mild chilli powder
  • 2 tbsp rapeseed oil
  • 1 red pepper, sliced
  • 75g mushrooms, sliced
  • 200g can chopped tomatoes
  • 4 wholemeal tortillas
  • 1-2 tbsp chopped coriander to serve

What you do:

  1. Mix the chicken with the chilli powder and seasoning. Heat 1 tbsp oil in a large frying pan and fry the chicken for 3 minutes. Add the vegetables and fry for 5 minutes. Stir in the tomatoes and cook for a further 2 minutes.
  2. Brush the tortillas with the remaining oil and fry for 30 seconds each side in a clean frying pan.
  3. Spoon half the chicken onto 2 tortillas then top with the remaining tortillas and scatter with chopped coriander.

Cook's tip:

Replace the mushrooms with kidney beans for extra texture and colour. Serve with a spoonful of soured cream and grated cheese.

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