Mexican Tortillas

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 644 Kcal, 38g Protein, 55g Carbohydrates, 29g Fat


  • Mixed Spice
  • 1 tbsp. dried onion
  • 0.75 tbsp. cumin
  • 0.5 tbsp. coarse raw sugar
  • 2 tsp. hot paprika
  • 2 tsp. sea salt
  • Tortilla
  • 0.5 tbsp. spice mix (see above)
  • 4 chicken breasts (approx. 120 g each)
  • tbsp. olive oil to fry
  • 0.5 red onion, cut into thin strips
  • 2 tomatoes, cut into pieces
  • 1 tin corn kernels (approx. 140 g), rinsed, drained
  • 2 tbsp. Water
  • 8 wheat tortillas
  • 200 g sour single cream
  • 1 bunch coriander or flat-leaf parsley, finely chopped

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  • Mixed Spice

    Finely crush the onion with the remaining ingredients, using a mortar and pestle.
  • Tortilla

    Combine the mixed spice and the oil. Coat the chicken breasts with the mixture. Heat the oil in a non-stick frying pan. Reduce the heat, fry the chicken for approximately 5 minutes on each side over medium heat. Remove, cover and keep warm. Add a little oil to the same pan if necessary. Sauté the onion. Add the tomatoes and cook briefly. Stir in the corn and season. Add the water and simmer for approximately 3 minutes. Heat the tortillas according to the packet instructions. Place the mixed vegetables, sour single cream and coriander in separate bowls. Thinly slice the chicken breasts.
  • Serve:

    Spread a little sour cream on the tortillas. Top with the vegetables, chicken and coriander and roll each tortilla individually.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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