Tortillas with Grilled Chicken, Vegetables, and Yogurt

Name: Tortillas with Grilled Chicken, Vegetables, and Yogurt
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 wheat tortillas; 2 chicken breast fillets (about 1 1/2 lbs) cut into strips; Chicken spice mix; 1 tablespoon olive oil; Salt, pepper; 1 can corn; 2 green onions, sliced into small rings; 1 green bell pepper, diced; 1 red bell pepper, diced; 1/2 cup cherry tomatoes, halved; Juice from half a lemon; 2 tablespoons chopped parsley or cilantro; 2 tablespoons olive oil; Salt, pepper, smoked paprika; 1 container Greek yogurt; 1 tablespoon olive oil; 1 little lemon zest; 1 tablespoon chopped green onion; Salt, pepper

Zoe Tsomaka @zoe_tsomaka

An easy stuffed tortilla with simple ingredients for the whole family. Tortillas are a classic choice that we usually combine with whatever is in our fridge or pantry, allowing us to enjoy something quick and light. This recipe was created in a similar way... The tortillas I use are not made from corn but from wheat flour. A few words about the history of wheat flour tortillas: In Mexico, wheat tortillas are widely used, while in more central and southern areas, people eat corn tortillas. Wheat flour tortillas are an integral part of many dishes in Latin America and the USA. They have a flat shape because they are not made with yeast. In Central America, they are used to prepare various traditional meals. Wheat flour tortillas appeared around the 16th century during the conquest of Mexico. The conquerors introduced wheat to these countries. According to history, in 1542, the Spaniards could not find the ingredients to make bread, which they had used for years. The Spaniards in Sonora began making what is known as zaruki, a mixture of wheat and water, which later evolved into what we know as wheat flour tortillas. As they are so easy to make, wheat flour tortillas became part of Spanish meals. Try it, ready in 20 minutes... for dinner, lunch...

Zoe Tsomaka @zoe_tsomaka

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Ingredients

20 minutes

4 servings

4wheat tortillas
2chicken breast fillets (about 1 1/2 lbs) cut into strips
Chicken spice mix
1 tablespoonolive oil
Salt, pepper
Vegetables for the filling:
1 cancorn
2green onions, sliced into small rings
1green bell pepper, diced
1red bell pepper, diced
1/2 cupcherry tomatoes, halved
Juice from half a lemon
2 tablespoonschopped parsley or cilantro
2 tablespoonsolive oil
Salt, pepper, smoked paprika
For the yogurt:
1 containerGreek yogurt
1 tablespoonolive oil
1little lemon zest
1 tablespoonchopped green onion
Salt, pepper

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Steps

20 minutes

1

Prepare the recipe ingredients: Cut the chicken into strips, season with salt and pepper, and sprinkle with the chicken spice mix. Cut the vegetables according to the recipe. Gather all the ingredients on your kitchen counter.
2

Place a non-stick pan over medium heat and add the olive oil. Once the olive oil is hot, add the chicken. Turn it occasionally and cook for 6-7 minutes, until browned and cooked through on all sides.
3

Prepare the vegetables for the tortilla filling. In a bowl, combine the green onions, bell peppers (red, green), corn, cherry tomatoes, olive oil, lemon juice, salt, pepper, smoked paprika, parsley or cilantro, and mix.
4

Prepare the yogurt: Add the chopped green onion, a little lemon zest, a tablespoon of olive oil, salt, and pepper to the yogurt and mix until the ingredients are well combined.
5

Take the tortillas and warm them in a pan over low heat.
6

Serving: Place the warm tortillas on a plate. Serve the vegetables and yogurt sauce in bowls. Bring the pan with the chicken to the center of the table, and everyone can make their own tortilla, filling it with chicken, vegetables, and yogurt. Enjoy!
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