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Mini tortillas with chicken

Pikantne Valentine's Day Snacks 60 min Medium 21 wyświetleń ~24.95 PLN - (0)
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Description

Delicate, aromatic mini tortillas with chicken are a quick and impressive snack perfect for Valentine's Day. Thin strips of chicken marinated in lime juice, garlic, and smoked paprika are briefly fried, keeping them juicy. Served in small wheat tortillas with a creamy yogurt sauce, crunchy bell pepper, and onion, they create a contrast of textures and flavors — tangy-spicy sauce, sweet bell pepper, and a slightly smoky note of paprika. The dish looks very appetizing on the plate (small cones/tortillas standing upright, next to a bowl of sauce and lime slices) and is great as a romantic snack to share. They can be served with shredded cheddar and fresh cilantro for color and extra flavor.

Ingredients (13)

Servings:
4
  • Small wheat tortilla 8 szt.
  • Chicken breast 400 g
  • Red bell pepper 200 g
  • Red onion 0.5 szt.
  • Rapeseed oil 30 g
  • Greek yogurt 150 g
  • Lime 1 szt.
  • Garlic 2 ząbki
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • Smoked paprika (paprika powder) 2 łyżeczki
  • ✨ Opcjonalne
  • Sour cheddar cheese 80 g
  • Fresh cilantro 10 g
💰 Szacowany koszt dania: ~24.95 PLN (6.24 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the bell pepper under running water and dry it with a paper towel. Cut the bell pepper in half, remove the seeds and white membranes, then slice it into thin strips about 5-7 mm wide. Peel half of the red onion and slice it into thin half-rings (about 2-3 mm). Zest the lime, then grate a thin layer of the zest (lime zest) on a fine grater and set aside, then cut the lime in half to squeeze out the juice. Pat the chicken breast dry with a paper towel, place it on a cutting board, and cut it across the grain into thin strips about 1-1.5 cm wide and 4-5 cm long (the strips cook faster and are easy to eat).

Ingredients: Red bell pepper, Red onion, Lime, Chicken breast
Use a sharp kitchen knife and a cutting board. If the chicken is uneven, gently pound the thicker pieces with a meat mallet to achieve an even thickness. Cutting against the grain will make the meat more tender.

Marinade

2

In a large bowl, combine 30 g of rapeseed oil, grated lime zest, and the juice squeezed from half a lime (about 25 g of juice). Add 10 g of finely chopped garlic (2 cloves), 4 g of smoked paprika, 3 g of salt, and 2 g of freshly ground pepper. Mix with a fork or whisk until the ingredients are combined. Place the sliced chicken strips into the marinade and coat each piece thoroughly — it's best to use your hands or two spoons. Let it sit for at least 15 minutes at room temperature or up to 30 minutes in the refrigerator (a shorter marinade will still add flavor).

Ingredients: Rapeseed oil, Lime, Garlic, Smoked paprika (paprika powder), Salt, Black pepper, Chicken breast
Use a medium-sized bowl (about 2-3 l). If you're short on time, even 15 minutes in the marinade will suffice, but 30 minutes will bring out more flavor. Mix with gloves or clean hands to ensure the marinade thoroughly coats the meat.

Frying the chicken

3

Heat a large skillet (preferably steel or cast iron, 24-28 cm in diameter) over medium-high heat. When the skillet is hot (test: a drop of water sizzles immediately), pour in a tablespoon of oil (~15 g) and spread it around. Remove the chicken from the marinade, drain the excess (do not discard the marinade), and lay the strips of meat in a single layer, without crowding the pieces. Fry for 3-4 minutes without flipping, until the bottom is golden, then turn the pieces and fry for another 2-4 minutes, until the meat is cooked through. The total frying time may be 6-8 minutes depending on thickness. The meat is ready when there is no pink in the center and the juices run clear; the internal temperature should reach 75°C.

Ingredients: Chicken breast, Rapeseed oil
Use a spatula to flip individual strips. I do not recommend covering with a lid — the steam can cause the chicken to steam instead of lightly browning. If the pieces are of different sizes, remove them when they are ready to avoid drying out the smaller ones.

Fried vegetables

4

In the same pan (if there is a lot of browned flavor, leave it), add the remaining 15 g of oil, toss in the chopped onion, and sauté over medium heat for 3-4 minutes until it becomes translucent and slightly golden. Add the strips of bell pepper and sauté for another 4-5 minutes until the pepper softens but retains a slight crunch. Combine the vegetables with the cooked chicken directly in the pan and heat together for 1 minute, stirring to blend the flavors. Taste and season with an additional pinch of salt and pepper if needed.

Ingredients: Red onion, Red bell pepper, Rapeseed oil, Salt, Black pepper
Use a wooden spatula for stirring to avoid scratching the pan's coating. Sautéing the vegetables right after the meat allows you to take advantage of the flavors at the bottom of the pan. If the vegetables start to burn, lower the heat.

Sauce

5

In a medium bowl, mix 150 g of Greek yogurt with the remaining lime juice (about 25 g), add 5 g of finely chopped garlic (1 clove), grated lime zest, 1 g of salt (about 1/3 teaspoon), and 0.5 g of pepper. Stir until the sauce is smooth and uniform. Adjust seasoning to taste if necessary — the sauce should be slightly tangy and creamy. Set aside in the fridge for 5-10 minutes to let the flavors meld.

Ingredients: Greek yogurt, Lime, Garlic, Salt, Black pepper
Use a small bowl and a teaspoon or whisk. If you prefer a creamier sauce, you can add 30 g of mayonnaise (optional). For a spicy version, add a bit of hot pepper or chipotle sauce.

Heating the tortillas

6

Heat the tortillas just before serving to keep them soft and flexible: heat a dry skillet over medium heat and cook each tortilla for 20-30 seconds on each side (it should lightly brown and feel warmer). Alternatively, wrap a stack of tortillas in a damp paper towel and heat in the microwave for 20-30 seconds. Place the warmed tortillas on a plate and cover with a clean cloth to keep them warm.

Ingredients: Small wheat tortilla
The best is a non-stick pan with a diameter of about 24-28 cm for single toasting of the tortilla. Do not overheat the tortillas, as they will become dry and brittle.

Assembly and serving

7

Lay the heated tortilla on a board. Spread 1 tablespoon of yogurt sauce (about 20 g) in the center, then add 2-3 tablespoons of the chicken and vegetable mixture (about 40-60 g) on top. If using, sprinkle with 10-20 g of grated cheddar and add a few leaves of fresh cilantro (about 2-3 g). Fold the tortilla in half or roll it loosely into a cone and serve immediately. Repeat the process for the remaining tortillas. Assembling one tortilla takes about 1-2 minutes.

Ingredients: Small wheat tortilla, Greek yogurt, Chicken breast, Red bell pepper, Red onion, Sour cheddar cheese, Fresh cilantro
Use tablespoons to serve portions. If you want to serve the tortillas as mini-cones for hand-held eating, you can secure them with a small toothpick. Additionally, you can add cheddar cheese and fresh cilantro to enhance the flavor and appearance.

Decoration and serving

8

Place 2 tortillas per person (you can serve 3 if they are meant to be a specific appetizer) on a large plate. Next to them, add lime wedges for squeezing, a small bowl of yogurt sauce, and optionally an extra portion of grated cheese and fresh cilantro for sprinkling. Serve immediately while the tortillas are still warm.

Ingredients: Lime, Greek yogurt, Sour cheddar cheese, Fresh cilantro
For serving, use a flat plate or serving board — a nice arrangement enhances the Valentine's effect. You can add slices of avocado or sprouts as decoration.

Storage and Reheating

9

If there are leftover ingredients: store the jar of sauce separately in the fridge for up to 48 hours in a closed container. Store the cooked chicken and vegetables in a closed container in the fridge for up to 24 hours. Store the tortillas in a sealed bag in the fridge for up to 2 days. To reheat the chicken and vegetables, use a skillet over medium heat for 4-6 minutes to regain temperature and crispness; briefly warm the tortillas on a dry skillet.

Ingredients: Greek yogurt, Chicken breast, Small wheat tortilla
Do not mix the sauce with the meat before storing — this will cause the tortillas to become soggy when serving later. Reheat portions only once to maintain the quality of the meat.

Fun Fact

💡

Tortillas originate from Mexican cuisine and were traditionally made from corn, but wheat versions (flour tortillas) have become popular in northern Mexico and the southern United States, allowing for many variations of fillings.

Best for

Walentynki Romantyczna przekąska Impreza domowa

Tips

🍽️ Serving

Serve the tortillas hot, with lime juice for drizzling just before eating. Arrange them in a row on a wooden board, next to a bowl of sauce. A light, sparkling wine or cold water with a slice of lime pairs perfectly for drinking. For Valentine's Day, add decorative red elements (e.g., slices of strawberries next to the plate) for ambiance.

🥡 Storage

Store the sauce in a sealed container in the refrigerator for up to 48 hours. Keep the cooked chicken for up to 24 hours. Store the tortillas separately and heat them just before serving to prevent them from becoming soft. Do not freeze prepared tortillas with toppings (the sauce will become soggy after thawing).

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