Chicken & kale tortillas

These super easy and quick tortillas are not only delicious, but also healthy and nutritious.
These are ready in under 30 minutes, if you are using store-bought tortillas.
I see nothing wrong in buying ready-made tortillas, in fact I usually keep one package in the fridge, just in case we are in need of a quick and casual meal.
The best thing about tortillas is that you can fill them up with anything you have in the fridge. This is a good way to use any left over meat and not-so-fresh veggies.
In this recipe, I used kale, peppers, leeks and onions, but you may add any other vegetable you like and have on hands.
Chicken & kale tortillas
Ingredients for the chicken:
500 grams (18 oz) skinless, boneless chicken breasts, chopped into small pieces
Juice from 1 orange
1 table spoons soy sauce
Salt & pepper to taste

For the vegetables:
3 tablespoons olive oil
3 leeks, chopped
3-4 spring onions, chopped
5 red peppers, chopped
2 green peppers, chopped
200 grams (7 oz) kale, chopped
3 tablespoons soy sauce
Salt & pepper

For serving:
6 large tortillas
Mozzarella cheese, shredded

Combine chicken, orange juice and soy sauce in a large bowl and set aside until you chop up the vegetables.
Chop up the veggies. Heat a few tablespoons of olive oil in a large skillet. Add veggies and cook until all of the water they release evaporates, and they are tender, but still fresh looking. Add soy sauce and cook for another minute. Soy sauce will quickly evaporate and what’s left will begin to caramelize. Stir veggies to coat with the caramelized soy sauce and remove from heat. Transfer to a bowl and set aside, keep warm.
In the meantime heat a few tablespoons of olive oil in a small skillet and add the chicken, together with half of the marinade. Season with salt and pepper, and cook until all juices evaporate and chicken bites begin to brown. Remove from pan and set aside, keep warm.
Brush skillet that you used for cooking the veggies, with olive oil and start warming up tortillas, one by one, cooking them both sides.
The moment you remove one tortilla from the skillet and add another, sprinkle a little bit of shredded mozzarella cheese over the hot tortilla. Then sprinkle a little bit of the chicken and veggies and wrap up.
Repeat with all tortillas.

Chicken & kale tortillas

 

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