Mexican Tortillas

Preparation/cooking time: ca. 45m

For 4 people

Nutritional Information

Contains 609 Kcal


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

View these products

  • Using a pestle and mortar, finely crush the onions with the remaining ingredients.
  • Combine the spice mix 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 approx. 5 mins. on each side over a medium heat. Remove, cover and keep warm. Add a little oil to the same pan if necessary.
  • Sauté the onions. Add the tomatoes and sauté briefly. Stir in the sweetcorn, season. Add the water and simmer for approx. 3 mins. Heat the tortillas according to the packet instructions. Separately arrange the vegetable mix, sour half cream and coriander in bowls. Finely slice the chicken breasts.

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines


There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home