Starters & Light meals

Mexican tortillas


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  • 6 tortillas, warmed in a dry pan
  • 2 avocadoes, skinned and sliced
  • 2 tablespoons lime juice
  • 250 g Lemon and Black Pepper Chicken Fillets
  • 2 cobs corn, roasted and kernels sliced off husk
  • 1 mango, peeled and sliced
  • 1 red pepper, sliced
  • 2 teaspoons chilli
  • 2 handfuls coriander, washed
  • 4 tablespoons mango chutney
  • Salt
  • Freshly ground black pepper

Lightly toss avocado, lime juice, chicken fillets, corn kernels, mango, red pepper, chilli, coriander and mango chutney. Season with salt and black pepper.
Divide into 6 portions.
Fold the tortilla in four and scoop filling into pocket.

Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

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