Tortilla with chicken and vegetables
4 servings
30 minutes
Chicken and vegetable tortilla is a vibrant embodiment of Mexican cuisine, combining the freshness of vegetables, tenderness of chicken meat, and the spiciness of aromatic sauce. The origins of this dish lie in traditional Mexican flatbreads – tortillas, which have been used for centuries to create various snacks. The flavor of the dish is harmonious: tender chicken paired with slightly crispy carrots and leeks is complemented by juicy tomato slices, while the yogurt and garlic-based sauce adds a light spiciness. This dish is convenient and versatile – you can take the tortilla with you or enjoy it as a quick lunch or light dinner. Most importantly, it brings the feeling of sunny Mexico with every bite!
1
It's better to cook vegetables and meat simultaneously in different pans so that all ingredients are at the same temperature.
2
Slice the chicken into thin pieces and fry in vegetable oil. Add salt and pepper to taste.
- Chicken breast fillet: 1 piece
- Vegetable oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Grate the carrot on a grater.
- Carrot: 1 piece
4
We slice the leek into thin rounds.
- Leek: 0.5 stem
5
Fry onion and carrot in oil. Add a little salt.
- Leek: 0.5 stem
- Carrot: 1 piece
- Vegetable oil: 1 tablespoon
- Salt: to taste
6
We heat the tortilla on both sides in a dry pan to make it slightly crispy.
- Tortillas: 4 pieces
7
Sauce: finely chop the garlic or press it through a garlic press. Add yogurt (for example, 'Activia Classic') and salt to taste.
- Garlic: 1 clove
- Plain (natural) yoghurt: 150 g
- Salt: to taste
8
We place chicken meat and sautéed vegetables on the tortilla. On top of the vegetables, we add thin slices of fresh tomato. We drizzle the filling with sauce.
- Chicken breast fillet: 1 piece
- Carrot: 1 piece
- Leek: 0.5 stem
- Tomatoes: 1 piece
- Plain (natural) yoghurt: 150 g
9
We fold the tortilla in half.
