Mexican tortillas

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

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


  • Spice mix
  • 1 tbsp dried onions
  • 0.75 tbsp cumin
  • 0.5 tbsp coarse cane sugar
  • 2 tsp hot paprika
  • 2 tsp sea salt
  • Tortillas
  • 4 chicken breasts (approx. 120 g each)
  • tbsp olive oil for frying
  • 0.5 red onions, thinly sliced
  • 2 tomato, 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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  • Spice mix

    Using a mortar and pestle, finely crush the onions with the remaining ingredients.
  • Tortillas

    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 onion. Add the tomatoes and cook briefly. Stir in the sweetcorn, season. Add the water and simmer for approx. 3 mins. 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 single cream onto the tortillas. Top with the vegetables, chicken and coriander, roll up.

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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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