Recipe

Chicken Fold Over

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Chicken Fold Over

A toasted tortilla with a chicken and veggie filling, served with sweetcorn on the side.




Ingredients to serve 2

  • 2 x sweetcorn cobs – remove husks
  • 5g x chives – slice thinly
  • ½ x onion – peel & chop finely
  • 1 clove x garlic – peel, grate & chop
  • ½ tsp x cayenne pepper (optional)
  • ½ tsp x smoked paprika
  • 1 tsp x ground cumin
  • 250g x chicken fillets – cut into cubes (2cm)
  • 1 x tomatoes – dice (1cm)
  • 1 x courgettes – dice (½ cm)
  • 2 x tortillas
  • 50g x grated mozzarella
  • 10g x coriander – remove stalks & chop roughly
  • ½ x chilli
  • butter (from your pantry)
  • salt & black pepper (from your pantry)
  • olive oil (from your pantry)

Ingredients to serve 4

  • 4 x sweetcorn cobs – remove husks
  • 10g x chives – slice thinly
  • 1 x onion – peel & chop finely
  • 2 cloves x garlic – peel, grate & chop
  • 1 tsp x cayenne pepper (optional)
  • 1 tsp x smoked paprika
  • 2 tsp x ground cumin
  • 500g x chicken fillets – cut into cubes (2cm)
  • 2 x tomatoes – dice (1cm)
  • 2 x courgettes – dice (½ cm)
  • 4 x tortillas
  • 100g x grated mozzarella
  • 20g x coriander – remove stalks & chop roughly
  • 1 x chilli
  • butter (from your pantry)
  • salt & black pepper (from your pantry)
  • olive oil (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Sweetcorn: Put a saucepan on medium-high heat and add the boiling water. Add the whole sweetcorn cobs and boil for about 8-10 minutes until tender. Once the corn is cooked, remove from the saucepan and use a knife to spread some butter over the corn. Set aside and keep warm.

Step 3

Filling: Place a pan on medium-high heat and cook the onion with olive oil and a little salt for 5 minutes. Add the garlic, cayenne pepper, smoked paprika and ground cumin and cook for 30 seconds to a minute until fragrant. Add the chicken to the pan, season with salt and pepper to taste and cook for 2 minutes until the chicken is coated. Add the tomatoes and courgettes and cook for 4-5 minutes until the courgettes are cooked, the tomatoes have softened and the chicken is golden and cooked through. Season again with salt and pepper.

Step 4

Fold over: Place a large dry pan on medium-high heat. Place a tortilla in the pan and spoon some filling (not too much, to prevent it from spilling out) over half, keeping a 1cm edge and leaving the other half bare to fold over. Sprinkle the grated mozzarella and coriander over the filling, then fold the bare half of the tortilla over the half with the filling. Cook the tortilla for 2 minutes, then use a spatula to flip it over to the other side, taking care not to spill the filling, and cook for another 2 minutes until toasted and the mozzarella is melted.

Step 5

Chilli: Slice the chilli thinly and place it in a small bowl, covered with a few glugs of olive oil.

Step 6

Serve on a plate with the sweetcorn, topped with butter and chives on the side. You can top the fold over with the olive oil coated chillies, or you can serve it on the side.