Photo: Lily Banse
Salsa chicken & cheese tortillas
8 ingredients
10 min + 6 min
Serves 2
openrecipes
Frugal cooking, but packed with flavour - use up leftovers from roast chicken with these easy Mexican-style snacks
Estimated Nutrition (whole recipe, rough)
1170
Calories
65g
Protein
32g
Fat
154g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Meat | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tbsp hot salsa from a jar
- 2 large flour tortillas , seeded or plain
- 215g can kidney beans , drained and roughly mashed
- 1 spring onion , chopped
- 50g leftover roast chicken , shredded (use the last of the meat on the carcass)
- 85g grated mature cheddar
- ½ a 20g pack coriander , leaves chopped (optional)
- oil , for brushing
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes