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Salsa chicken & cheese tortillas

Frugal cooking, but packed with flavour - use up leftovers from roast chicken with these easy Mexican-style snacks

  • Prep: 10 mins
    Cook: 6 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 533
  • Carbohydrates 44
  • Saturated Fat 12
  • Sugar 7
  • Protein 27
  • Fat 29
  • Fibre 6
  • Salt 3.18

Nutrition per serving

  • Calories 533
  • Carbohydrates 44
  • Saturated Fat 12
  • Sugar 7
  • Protein 27
  • Fat 29
  • Fibre 6
  • Salt 3.18

Ingredients

  • 4 tbsp hot salsa from a jar
  • 2 large flour tortillas, seeded or plain
  • 215g can kidney beans, drained and roughly mashed
  • 1 spring onion, chopped
  • 50g leftover roast chicken, shredded (use the last of the meat on the carcass)
  • 85g grated mature cheddar
  • ½ a 20g pack coriander, leaves chopped (optional)
  • oil, for brushing

Tip

Alternative filling idea
Mix leftover roast chicken with grated cheese, mango chutney and chopped spring onions.

Serving tip
Try serving your tortillas with sliced avocado and coriander tossed in a little lime juice.

Method

  1. Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.

  2. Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.

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