Tuesday, 1 July 2014

Sweet Chilli and Crispy Chicken Tortillas

This post is an entry for the #MorrisonsMum Summer Recipe eBook Challenge sponsored by Morrisons, which has recently cut prices on over a thousand every day products. Find out more here price checker tool. We hope you enjoy this light summer family meal as much as we do!

It's officially summer! Say hello to longer sunshine-y day's, ice cream, barbecues and picnics in the park. With the summer holidays now fast approaching, for me it'll be a case of cooking easy family meals that require as little time in the kitchen as possible so that more time can be spent enjoying the wonderful British summer with my family. Even if it does rain every now and again!

This toddler tested and approved recipe is a great way to contribute to their five a day. The main reason I love this meal so much is that it is so versatile. You can encourage your little one to let you know which veggies and sauce they'd like before you make it. My little one chose beetroot, sweetcorn and lettuce for hers (no sauce), whilst her dad and I opted for sweetcorn, lettuce, mixed peppers and sweet chilli sauce. Getting the little ones involved will go some way in making sure that at the end of the meal, all you see is empty plates. Feel free to change it up and experiment!

This recipe comes out at approximately £2.02 per portion if you buy Morrisons own brand products.


Serves 4   Prep time: 10 mins   Cook time: 20-25 minutes


400g Morrisons British Chicken Breast Steaks
Morrisons Little Gem Lettuce (pack of 2)
Morrisons Sweet Chilli Sauce
x1 packet of soft flour tortillas 
x1 red, green & yellow peppers
x1 tin of sweetcorn
Half a packet of golden breadcrumbs
80g plain flour
80 ml semi skimmed milk
8 tbsp of sunflower/vegetable oil


o Wash and prep your chosen vegetables and set to one side.
o Place the flour and the milk in separate bowls.
o Grab a plate and sprinkle half a packet of breadcrumbs onto one side of the plate.
o Cut your chicken steaks in half (into thin strips.) Place some cling film on your worktop and put your chicken strips on top. Use additional cling film to cover them
o Using a rolling pin, gently tap your chicken breasts to tenderise the meat. 
o Once you have done this, uncover the meat and place each chicken strip into the flour bowl, then the milk bowl and finally roll into the breadcrumbs and leave on the plate.
o Once you have done this with all the chicken strips, add 4 tbsp of sunflower or vegetable oil into a frying pan on a medium heat and preheat your oven to 220C/200C fan/gas mark 7.
o Add half of the chicken strips and cook on each side for 2 minutes. Once you have sealed off the first batch of chicken, transfer to an oven proof dish. Before adding another 4 tbsp of oil to the pan to repeat this process for the second batch of chicken, empty any breadcrumbs that are loose in the pan into the sink so that they do not burn.  
o By now, your oven should be warm enough to add your dish with all your sealed  off chicken strips. o Cook for another 15-20 minutes until the chicken is cooked through thoroughly.
o Once your chicken is done, warm up your tortillas, get them on a plate and chuck on a couple of chicken strips on each along with a selection of the vegetables you prepared at the start and finish off with a drizzle of sweet chilli sauce.

*Prices per portion are approximate, are correct at time of posting & only include ingredients. Prices will vary depending on where you shop.

1 comment:

  1. Looks tasty. Commenting for myself and on behalf of BritMums and thanking you for taking part