Carrot Tortilla tray with spicy chicken and beans and bell pepper
What do you need: (Recipe is for 4 people, 4 points per person, 1 tortilla tray pp)
4 carrot tortillas
20 grams arugula (sliced)
400 grams chicken breast (precooked in pepper and fluffed)
200 grams string beans (pre-sliced)
1 red (pointed) peppers (diced)
1 onion (chopped, for the chicken)
1 red onion (chopped, for the beans)
1 red pepper (chopped small, half for the chicken and half for the beans)
3 cloves garlic (crushed and finely chopped)
1/2 tablespoon sambal badjak
1/2 tablespoon Dijon mustard
2 tablespoons sweet soy sauce (sweet)
2 tablespoons soy sauce
1 tablespoon Greensweet Stevia Brown
2 small maggi cubes (the old-fashioned ones in the red-yellow packaging, crumbled)
a splash of lemon juice
1 vegetable stock cube (crushed)
2 teaspoons Becel light (one for the chicken and one for the beans)
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 simmer for 8 minutes with the lid on. Let cool and fluff the chicken apart. Set aside.
Preheat the oven to 170 degrees.
Place the tortillas in ovenproof dishes so that the tortillas form a container. Place the tortillas in a preheated oven for 10 minutes. Let cool and remove the tortillas from the oven dishes. They now stand like a tray. Fill the bottom of the tortillas with some arugula and set aside.
To prepare the beans with paprika:
Fry the red onion and the pepper briefly in a teaspoon of Becel. Add the beans and stir-fry for a while. Then add the peppers and the vegetable stock cube with 100 ml of water. Stir together, put the lid on the pan and let it simmer for 10 minutes.
(In the meantime, you can start the further preparation of the chicken here, then the chicken and beans are ready about the same).
After 10 minutes, remove the lid from the beans, drain the beans and put a dash of lemon juice over them, the beans are then ready.
To prepare the chicken:
Put a teaspoon of Becel in a pan and fry the onion with the pepper and garlic Greensweet Stevia Brown and stir to combine. Add the sambal oelek, sambal badjak, Dijon mustard, ketjap manis, soy sauce, maggi cubes and mix together.
Add the fluffed chicken, stir and let it rise for a few minutes until it is warm, taste and add some black pepper if necessary.
Everything is now ready. The tortilla trays should be ready with the arugula at the bottom. Place a large scoop of the chicken mixture on top and the string bean-paprika mixture on top.
You can break off the edge of the tortilla trays, they are crispy and the bottom is still nice and soft.
Anyone can of course make the chicken less or more spicy by adding more or less sambal and/or mustard. Just do it to your own taste.
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