Tortilla, Chicken and Salsa Verde

Tortilla, Chicken and Salsa Verde


1 person made this

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

foodtechnologyteacher Victoria, Australia

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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