Tortilla, Chicken and Salsa Verde

    40 minutes

    A nice and easy tortilla, chicken and salsa verde recipe for the family or even as a snack for lunch at work.


    Victoria, Australia
    1 person made this

    Makes: 6 tortillas

    • Chicken
    • 2 chicken breasts, sliced thick
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon powdered smoked paprika
    • 1 teaspoon dried oregano
    • 1 teaspoon chilli flakes
    • Tortillas
    • 30g butter, cold
    • 1 cup plain flour
    • 2 teaspoons sea salt
    • 100mls boiling hot water
    • Salsa Verde
    • 2 tablespoons each of olive oil and vegetable oil
    • 1/4 Spanish onion
    • 1 teaspoon dried mint
    • 1 teaspoon oregano
    • 1 mini fresh red chilli
    • 2 teaspoon lime juice
    • To serve
    • sour cream
    • mixed salad greens
    • squeeze lime juice

    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Marinate the chicken in the 2 tablespoons oil, paprika, oregano and chilli flakes for 10 minutes.
    2. To make the tortillas: rub the butter into the flour then add the salt. Pour the water into the flour mixture and knead to a smooth ball. Divide the dough into 6 portions and roll very thinly on a flour surface. Cook for a few minutes on each side in a non-stick frypan until golden specks appear.
    3. To make the salsa verde: combine the olive oil, vegetable oil, Spanish onion, mint, oregano, red chilli and lime juice in a blender and pulse the mixture.
    4. Fry the chicken in a hot non-stick frypan until golden brown.
    5. Serve the chicken on a tortilla with sour cream, mixed salad and a squeeze of lime juice. Pour some salsa verde over the whole dish.

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