For the rice
150 g basmati rice
300 g water
4 tablespoon(s) olive oil
2 tablespoon(s) thyme
1/2 lemon
2 bay leaves
For the filling
2 chicken, breast, fillets
3 tablespoon(s) olive oil
1 onion
1 clove(s) of garlic
1 pinch granulated sugar
1 teaspoon(s) cumin
1 Florina pepper (red pepper)
200 g cherry tomatoes
100 g corn
400 g beans, canned
1 teaspoon(s) chili flakes
1/3 bunch parsley
400 g cheddar, grated
5-6 tortillas


1.Preheat oven over 180ο C (356* F) Set to Fan
2.In a 25x35 cm baking pan, add the rice, water, 4 tablespoons olive oil, salt, pepper, thyme, lemon (cut into slices) and bay leaves.
3.Wrap in aluminium foil and bake for 35-40 minutes.
4.Remove from oven and remove aluminium foil.
5.Crumble with a fork so it becomes fluffy.
6.Place in a non-stick pan over high heat.
7.Cut the chicken fillets into small pieces.
8.Brush the chicken with 2 tablespoons olive oil. Season with salt and pepper and place in the pan. Sauté until golden. Transfer to a bowl.
9.Place the pan over high heat
10.Cut the bell pepper into large pieces, the cherry tomatoes in half and place them in the pan. Add 1 tablespoon olive oil, salt, pepper and chili flakes.
11.Finely chop the onion and the garlic and add them to the pan.
12.Add the sugar, cumin and sauté for 1-2 minutes.
13.Add the chicken and allow 2-3 minutes until the sauce thickens.
14.Add the corn, beans, finely chopped parsley, 200 g cheddar cheese and mix.
15.Turn off heat and mix until the cheese melts and the ingredients are homogenized.
16.Line and aluminium foil with parchment paper and place a tortilla on it. Place 3 tablespoons rice, 3-4 tablespoons filling and sprinkle with 2 tablespoons cheddar. Wrap and fold the two sides like a caramel.
17.Cut in half with a serrated knife and serve.

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