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Tortillas stuffed with chicken and salad

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Ingredients

  • 1 tsp olive oil
  • 1 small onion, chopped
  • 1 red pepper, sliced
  • 1 boneless, skinless, chicken breast, sliced
  • 1 x 400g tin red kidney beans, drained and rinsed
  • 1 tbsp light cr?me fraiche
  • 3 small flour tortillas
  • 1 carrot, peeled and grated
  • 1 x 60g bag mixed salad leaves
  • salt and freshly ground black pepper

Instructions

  1. Heat the oil in a non-stick frying pan. Add the onion and red pepper and fry for 2-3 minutes, until softened. Add the chicken and fry for 3-4 minutes until browned and cooked through.
  2. Meanwhile, in a bowl, mash together the kidney beans and cr?me fraiche. Warm the tortillas.
  3. Divide the bean mixture between the tortillas and spoon over the chicken mixture. Add the carrot and salad leaves season well, roll up and serve.

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