Try this delicious recipe, courtesy of our friends at Gourmet Garden.
Place chicken in a saucepan with stock, garlic, chilli and a pinch of salt. Bring to a slight boil, cover, reduce heat and simmer gently for about 15 minutes. Lift out the chicken and set aside, covered. Let the stock continue to simmer gently.
Chop tomatoes and add to stock. Simmer on medium heat until the tomatoes are very tender and the stock well reduced, about 10 minutes. Mash with a fork.
Shred or finely dice the chicken and stir into the tomato sauce.
To make the salsa verde, combine coriander and mint with 2 tablespoons olive oil in a small bowl. Heat the grill to medium-hot or oven to 190°C
Follow pack directions to heat tortillas. Fill with chicken and roll up. Place in a heatproof dish, scatter on cheese and place under the grill or in the hot oven.
To serve, drizzle with salsa verde and serve with crème fraiche.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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