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Mexican chicken tortillas

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Ingredients

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  • 500g chicken breast fillets, thinly sliced
  • 1 cup (250ml) taco sauce
  • 1 teaspoon olive oil
  • 1 brown onion, thinly sliced
  • 2 zucchini, ends trimmed, thinly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 8 button mushrooms, thinly sliced
  • 1 tablespoon brown sugar
  • 420g can refried beans
  • 8 small wholegrain tortilla wraps, warmed
  • Extra light sour cream, to serve

Instructions

  1. Combine the chicken and taco sauce in a medium bowl. Cover with plastic wrap and place in the fridge for 5-10 minutes to marinate.
  2. Heat the oil in a large frying pan over medium heat. Add the onion and zucchini and cook, stirring, for 5 minutes or until the onion begins to brown. Add the capsicum, mushroom and sugar. Cook, stirring, for 5 minutes or until the sugar dissolves and begins to caramelise.
  3. Meanwhile, heat a large non-stick frying pan over high heat. Add the chicken mixture and cook, stirring occasionally, for 10 minutes or until cooked through.
  4. Place the refried beans in a small saucepan over low heat and cook, stirring, for 5 minutes or until heated through.
  5. Top the tortilla wraps with the onion mixture and the chicken mixture. Serve with sour cream and refried beans.

Find it online: https://legenrecipes.com/recipe/mexican-chicken-tortillas/