Carrot Tortilla bowl with spicy chicken and beans and paprika a la Sandra
What do you need: (Recipe is for 4 people, 4 points per person, 1 tortilla tray per person)
4 carrot tortillas
20 grams of rocket (cut)
400 grams of chicken fillet (pre-cooked in pepper and plated)
200 grams of green beans (pre-cut)
1 red (pointed) peppers (diced)
1 onion (chopped, for the chicken)
1 red onion (chopped, for the beans)
1 red pepper (small cut, half for the chicken and half for the beans)
3 cloves of garlic (crushed and chopped)
1/2 tablespoon of sambal badjak
1/2 tablespoon Dijon mustard
2 tablespoons sweet soy sauce (sweet)
2 tablespoons of soy sauce
1 tablespoon Greensweet Stevia Brown
2 small maggi cubes (the old-fashioned in the red yellow packaging, crumbled)
a dash of lemon juice
1 vegetable stock cube (crumbled)
2 teaspoon of Becel light (one for the chicken and one for the beans)
100 ml of water
fresh black pepper
This is how you make it:
Start by pre-cooking the chicken first. Put the chicken in cold water with black pepper in it. Put the lid on, bring to the boil and let it boil gently for 8 minutes with the lid on. Allow to cool and fluff the chicken apart. Set aside.
Preheat the oven to 170 degrees.
Put the tortillas in ovenproof dishes so that the tortillas will form a bowl. Put the tortillas in a preheated oven for 10 minutes. Allow to cool and remove the tortillas from the oven dishes. They now remain as a tray. Fill the bottom of the tortillas with some arugula and set aside.
Prepare the beans with paprika:
Fry the red onion and the pepper in a coffee spoon Becel. Add the beans and stir fry briefly. Then add the peppers and the vegetable stock cube with 100 ml of water. Mix together, put the lid on the pan and simmer for 10 minutes.
(In the meantime you can start with the further preparation of the chicken, then the chicken and the beans are about ready).
After 10 minutes remove the lid from the beans, pour the beans and add a dash of lemon juice over it, the beans are ready.
Prepare the chicken:
Put a teaspoon of Becel in a pan and fry the onion with the pepper and garlic Greensweet Stevia Brown and mix. Add the sambal oelek, sambal badjak, Dijon mustard, sweet soy sauce, soy sauce, maggi cubes and mix.
Add the plucked chicken, stir together and let it stand up for a few minutes until it is warm, taste and add some black pepper.
Everything is ready now. The tortilla containers are ready with the arugula at the bottom. Spoon on top of this a large scoop of the chicken mixture and on top of that the bean mixture-pepper mixture.
You can break off the edge of the tortilla trays, which are crispy and the bottom is still soft.
Everyone can of course make the chicken less or more spicy by adding more or less sambal and / or mustard. Just do it to your liking.
For dinner you can also take two per person, if you take two, it is 9 points per person.
Enjoy your meal!
Source / photos: Sandra Kemna