Description
A playful mash-up of Italian comfort and Tex-Mex fun featuring herbed chicken, tomato sauce, melty mozzarella, and salty parmesan in mini tortillas.
Ingredients
- 250 g Chicken mince
- 2 cloves Garlic, minced
- 1 tsp Garlic powder
- 2 tsp Marjoram
- 1 Onion, chopped
- 60 g Rocket (arugula)
- 1 (400 g) can Tomatoes
- 1 Egg
- 1 tbsp Tomato puree
- 1 Squeeze Lemon juice
- 1 tsp Italian seasoning
- 2 tsp Salt and Pepper, to taste
- 1 tsp Sugar
- 1 1/3 tbsp Olive oil
- 50 g Breadcrumbs
- 8 mini Tortillas
- 125 g Mozzarella, shredded
- 50 g Parmesan, grated
Instructions
- In a bowl, combine the chicken mince, minced garlic, garlic powder, marjoram, chopped onion, tomato puree, lemon juice, Italian seasoning, salt, pepper, and sugar. Mix well until everything is evenly combined.
- Heat the olive oil in a skillet over medium heat. Add the chicken mixture and cook, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes.
- Pour in the canned tomatoes, stir, and let the mixture simmer gently for about 5 minutes.
- In a separate bowl, mix together the shredded mozzarella and the breadcrumbs until well combined.
- Preheat your oven to 200°C (400°F).
- Arrange the mini tortillas on a baking sheet. Spoon a portion of the chicken-tomato mixture into each tortilla. Top with the mozzarella-breadcrumb mixture and a dusting of grated parmesan.
- Bake in the preheated oven for about 10–12 minutes, or until the cheese is bubbly and golden and the breadcrumbs are crisp.
- Remove from the oven and serve hot, garnished with fresh rocket.
Notes
The egg helps bind the filling; for an egg-free version, add an extra tablespoon of tomato puree and 1–2 tbsp breadcrumbs. For lower fat, use part-skim mozzarella.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Mexican