Chicken-pea tortilla with sweet soy sauce
Elevate your lunchtime with these homemade chicken-sugar snap pea tortillas, drizzled with a scrumptious honey-soy sauce and garnished with onion and coriander for a perfectly rounded flavour. It's a wrap!
Ingredients
Preparation
Step 1
120 g masa harina – 170 ml warm water – ½ tsp salt
Put the flour in a bowl. Add the warm water, mix, and add salt. Knead the dough until it binds. Form a ball and put it back in the bowl. Cover tightly with cling film and let it stand for 30 minutes. Then form balls the size of a large walnut. Place them on pieces of foil and cover with another piece of foil. Press the balls flat with a thick board or book. Pre-fry in a well-heated pan for about 40-50 seconds on each side. Cover the finished pancakes with a kitchen towel.
Step 2
400 g chicken breasts – 1 tsp sweet paprika powder – 1 tsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 1 tsp lime juice – 1 tsp dried thyme – 1 pinch pepper – 2 tbsp oil – 100 g sugar snap peas
Wash and dry the chicken breasts and cut into cubes. Mix the paprika, Kikkoman Gluten free Soy Sauce, lime juice, thyme, pepper and oil into a paste. Add to the chicken and massage into the meat. Fry the meat briefly in a heated pan, then add the sugar snap peas and fry together for a few minutes. Set aside.
Step 3
2 tbsp tahini – 1 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp honey – 1 tbsp water – 0.3 tbsp chopped chilli pepper – 2 tsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 1 tsp lime juice
Place the ingredients for the sauce in a bowl and stir until creamy. If it is too thick, add more water.
Step 4
1 red onion – A few lettuce leaves – Fresh coriander or parsley
Coat the tortilla with sauce, then add the lettuce and chicken with peas. Sprinkle with the chopped onion and coriander, then add a little more sauce.
Tip:
For a vegan version, you can replace the meat with tofu and use agave syrup instead of honey.
Recipe-ID: 1355
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120 g masa harina – 170 ml warm water – ½ tsp salt
Put the flour in a bowl. Add the warm water, mix, and add salt. Knead the dough until it binds. Form a ball and put it back in the bowl. Cover tightly with cling film and let it stand for 30 minutes. Then form balls the size of a large walnut. Place them on pieces of foil and cover with another piece of foil. Press the balls flat with a thick board or book. Pre-fry in a well-heated pan for about 40-50 seconds on each side. Cover the finished pancakes with a kitchen towel.
400 g chicken breasts – 1 tsp sweet paprika powder – 1 tsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 1 tsp lime juice – 1 tsp dried thyme – 1 pinch pepper – 2 tbsp oil – 100 g sugar snap peas
Wash and dry the chicken breasts and cut into cubes. Mix the paprika, Kikkoman Gluten free Soy Sauce, lime juice, thyme, pepper and oil into a paste. Add to the chicken and massage into the meat. Fry the meat briefly in a heated pan, then add the sugar snap peas and fry together for a few minutes. Set aside.
2 tbsp tahini – 1 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp honey – 1 tbsp water – 0.3 tbsp chopped chilli pepper – 2 tsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 1 tsp lime juice
Place the ingredients for the sauce in a bowl and stir until creamy. If it is too thick, add more water.
1 red onion – A few lettuce leaves – Fresh coriander or parsley
Coat the tortilla with sauce, then add the lettuce and chicken with peas. Sprinkle with the chopped onion and coriander, then add a little more sauce.
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