Tex-Mex Chicken Tortillas

Updated at: Thu, 17 Aug 2023 10:33:02 GMT

Step 1

Preheat the oven to 220C, fan-forced, for the tortillas (or you can use a microwave if you prefer). Thinly slice the capsicum. Halve the carrot lengthwise and thinly slice. Finely chop the tomato and spring onion. Coarsely grate the cheese. Slice the chicken into strips.

Step 2

Heat 2 tsp olive oil in a medium frypan over high heat. Cook the chicken, stirring regularly, for 2 mins or until golden (the chicken won't be cooked through). Remove the chicken using a slotted spoon, leaving any flavoured oil in the pan. Reserve the pan.

Step 3

Enclose the tortillas in foil. Put in the oven for 8 mins or until softened and warmed through. (To microwave, just before serving, put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.)

Step 4

While the tortillas are warming, heat the reserved pan over medium heat. Cook the capsicum and carrot, stirring regularly, for 3 mins or until softened. Add the Tex-Mex seasoning and half the tomato paste* and cook, stirring, for 30 secs or until combined and fragrant.

Step 5

Add 125ml (½ cup) water to the capsicum mixture and bring to a simmer. Cook, stirring occasionally, for 2 mins or until slightly reduced. Add the chicken and cook, stirring occasionally, for a further 2 mins or until cooked through. Taste, then season with salt and pepper. Remove the pan from the heat.

Step 6

Meanwhile, combine the tomato, spring onion, 1 tsp extra virgin olive oil and ½ tsp red wine vinegar in a bowl and season with salt and pepper. Divide the tortillas among plates, then fill with the chicken filling and salsa. Scatter with the cheese and a pinch of chilli flakes*, if desired, then fold in half to serve.

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