After the Yamim Tovim, the heavy meals and all the "we'll start eating properly after Yom Tov" promises, it's time for something lighter. But light doesn't have to mean boring. This crispy tortilla combines spiced chicken, vegetables and a touch of tahini, and it's ready in about 20 minutes.
Crispy Tortilla With Chicken and Vegetables
Ingredients
2 whole-wheat tortillas
200 grams chicken breast, cut into strips
Half a red pepper, cut into strips
Half a red onion, sliced
A handful of corn
1 teaspoon olive oil
Paprika
Garlic powder
Salt and pepper
2 tablespoons tahini for serving
Preparation
Heat a teaspoon of olive oil in a pan and add the chicken strips. Season with paprika, garlic powder, salt and pepper, and sauté until the chicken is nearly cooked through.
Add the onion and pepper and continue sautéing for a few more minutes, until the vegetables soften slightly and get some color.
Place the mixture in the center of each tortilla, add a bit of corn, and fold tightly. Return to a dry pan and sear on both sides until the tortilla turns golden and crispy.
Cut in half and serve alongside tahini and a fresh vegetable salad.
