Omit the chilli, if preferred.
|1 cup||Light sour cream|
|3||Spring onions, finely diced|
|½ tsp||Chilli flakes|
|½ tsp||Ground cumin|
|2||Garlic cloves, crushed|
|6 small||Flour tortillas (Main)|
|400 g||Cooked chicken, or smoked chicken, skinned and boned, cut into thin strips (Main)|
For the topping
|1 cup||Mexican salsa (Main)|
|1 cup||Cheddar cheese, grated|
|1 sprinkle||Chopped fresh herbs, e.g. parsley, coriander|
- Combine the sour cream, spring onions, chilli flakes (if using), cumin and garlic.
- Warm the tortillas for 30 seconds in the microwave. Place the chicken down the centre of each tortilla. Top with the sour cream mixture then roll up and place seam-side down in a lightly greased 28cm x 21cm baking dish.
- Spread with the salsa and sprinkle with the cheese. Cover and microwave for 4-5 minutes, until bubbling. Garnish with the chopped herbs.
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