CORN TORTILLAS WITH CHICKEN

Wrapped in the goodness of the tortilla comes a mix of some of the best ingredients – corn, beans, veggies, chicken and rice. It’s delicious in every bite and every bit as filling. It’s corn tortillas with chicken. The Mexicans know how to fill their stomach for sure. Choose it for a lazy Sunday lunch. It’s easy to cook, easy to eat and makes you lazy to move after. Our recipe is easy to follow, is hassle-free and can be cooked in 15 minutes. So if you’re lazy to go into the kitchen on a particular Sunday, this is a good pick. Chop up and cook the veggies, chicken and rice and mix it up into a tortilla…it’s really that simple

PREP  15 mins

SERVES 4

INGREDIENTS

2 cups Mexican rice (cooked)
1 can Mexican kidney beans (cooked)
1 can corn kernels (cooked)
½ kg chicken (cooked and shredded)
4 onions
1 tomato
4 corn tortillas
1 avocado
Salt and Pepper to taste
Herbs for seasoning
1 cup coriander leaves for garnish

LETS COOK IT UP!

Season the chicken with some salt, pepper and mixed herbs. First, chop the onions, tomato and avocado. In a large mixing bowl, combine the rice, beans, corn, chicken, onions, tomato and avocado.

Now place the tortillas flat and spoon a generous amount of this mixture onto each one equally. Fold the tortilla together to form a semi circle. Garnish with some coriander leaves and serve.

That’s it! Eat away.

 

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