Delicious and comforting tortilla wraps filled with chicken, chorizo and corn filling with a tomato, cheese and sour cream topping then baked. Serve with chilli kidney bean rice or buttered jacket potato and salad.
oil as needed
1 red capsicum, diced
1 red onion, diced
300g mini chicken fillets, diced
1 garlic clove, crushed
100g diced chorizo
1 red chilli, deseeded and sliced
1 handful frozen sweetcorn
2 tablespoons finely chopped fresh coriander
salt and pepper, to taste
1 teaspoon caster sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
4 plain tortillas
3 tablespoons sour cream
2 large handfuls grated cheese
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Heat a fry pan with some oil then add the capsicum and onion. Cook for about 5 minutes then add the chicken, garlic and chorizo. Cook over medium heat until the chicken is cooked through.
Add the chilli, sweetcorn, fresh coriander, salt, pepper and about 100ml of the passata. Mix well and continue to cook for another couple of minutes. Transfer into a bowl to cool slightly.
Meanwhile, with the remaining passata add the sugar, some salt and pepper, cumin and coriander. Mix well. On a baking dish spread 1/2 the tomato mixture and set aside the rest.
Lay 4 tortillas out on a clean work surface. Spoon about 2 tablespoons of the chicken mixture onto each tortilla. Fold in the sides of the tortilla and roll up to form a parcel. Repeat with remaining tortillas and place into the baking dish.
Spread the remaining tomato sauce on top. Spread the sour cream on top of this and scatter with the cheese.
Bake in the preheated oven for 30 minutes. Alternatively, cover with plastic wrap and chill in the fridge until ready to bake later. Ensure if cooking straight from the fridge you add extra time and ensure tortillas are piping hot before eating.
Use for Leftovers
Any leftover chicken mixture is nice eaten cold in a baguette with lettuce or stirred through cold rice for a nice cold rice salad.