Stuffed Tortillas
Picnic season has arrived. I recommend preparing a snack that is perfect for trips, outdoor excursions, or relaxing at the summer house. The dish can be served cold or warm. Use any salad for the filling. Tortilla serves as the base for many Mexican recipes, such as quesadillas and burritos.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 4 / 5
Ingredients
for 4 servings
- chicken fillet 200 g
- bell pepper 150 g
- tomatoes 150 g
- cucumbers 100 g
- green salad 100 g
- leek
- tortilla flatbreads 4-5
- tomatoes 300 g
- onion 150 g
- garlic clove 2 clove
- greens to taste
- vegetable oil
- salt
- pepper
Instructions
Sauce Preparation
Step 1 of 22
Finely chop the garlic and onion.
Step 2 of 22
Peel the tomatoes and chop them finely.
Step 3 of 22
Chop the herbs.
Step 4 of 22
Sauté the garlic and onion in vegetable oil.
Step 5 of 22
Add the tomatoes to the pan.
Step 6 of 22
Add pepper and salt. Fry for 2–3 minutes.
Step 7 of 22
Stir in the herbs and remove from heat.
Filling Preparation
Step 8 of 22
Finely chop the fillet.
Step 9 of 22
Grease a pan with oil and add the meat.
Step 10 of 22
Season with salt and pepper.
Step 11 of 22
Fry until done (approximately 15–20 minutes).
Step 12 of 22
Dice the tomatoes into small pieces (I suggest removing the seeds so that the filling does not become watery).
Step 13 of 22
Slice the cucumbers into strips.
Step 14 of 22
Remove the seeds from the pepper and slice it into strips.
Step 15 of 22
Slice the leek into rings.
Step 16 of 22
Combine the fillet, tomatoes, cucumbers, pepper, leek and lettuce.
Step 17 of 22
Add tomato sauce, mix and salt if necessary.
Step 18 of 22
Place the filling on the tortilla.
Step 19 of 22
Fold over one edge of the tortilla.
Step 20 of 22
Fold over the second edge of the tortilla.
Step 21 of 22
Fry on both sides in a dry pan.
Step 22 of 22
I used a grill pan, but a regular pan will also work.