Mexican chilli chicken in a tortilla de huevo

Mexican chilli chicken in a tortilla de huevo

This really wasn’t what I planned to make tonight.   My weeks planner had beef chilli stuffed cabbage parcels but it’s the end of the grocery week and I had to improvise!  According to my husband, this recipe should be part of my ‘Spicy As Flip’ range, you have been warned!!!!  Grocery shopping tomorrow!!!!

Ingredients for 1 serving

267g chicken breast, chopped into chunks
52g peppers, cut into strips
95g cherry tomatoes, sliced in half
1 lime, juice only
1 garlic clove, chopped or crushed
6g olive oil
3 whole eggs
3 egg whites
149g mixed salad leaves
46g reduced fat sour cream
1 tsp smoked paprika
1 tsp cayenne pepper
6 pickled jalepeno slices
1/2 tsp dried chillies
5g coriander, chopped
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • Take a small frying pan and put it on a medium heat.
  • Take the pan you’re going to use for the stir fry and pour the oil in.
  • Using a pasty brush dip it into the oil and rub the heated pan with the pastry brush.
  • Whisk the whole eggs with the egg whites along with the dried chilli flakes and pour into the frying pan to make a large pancake.
  • Place the jalapeño slices into the liquid egg.
  • Gently cook the egg so that you can see the egg has set, remove from the heat and set aside.
  • Repeat until you have used all of your egg mixture
  • Please note that just using 1 whole egg and 1 egg white I have made an egg wrap using a pan with a 22cm diameter.
  • This bit isn’t going to take long, so have everything ready!
  • Put the frying pan back on the heat and add the rest of the oil and peppers.
  • After a minute add the chicken along with the garlic, give it a good stir before adding the smoked paprika and cayenne pepper.
  • Give everything a good mix and leave it for a few minutes to cook.
  • When you’re happy the chicken is cooked, pour over the lime juice, have a quick taste and add more seasoning if required.
  • Stir through the coriander and remove the pan from the heat.
  • Arrange some of your lettuce over half of the egg wrap, top with chicken and then tomatoes.
  • Fold the tortilla over and add a dollop of reduced fat sour cream,.
  • Repeat until you’ve used up all of your ingredients and you’re good to go!

Notes

  • The pickled jalapeño slices I use contain no added sugar.
  • Please note that just using 1 whole egg and 1 egg white I have made an egg wrap using a pan with a 22cm diameter.
  • Check out the video showing exactly how to make egg wraps!
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Nella Foulds
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