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Chicken and Hashbrown Tortilla
Mexican tortilla is a great option for a hearty breakfast. Mexicans, for example, put scrambled eggs on it and eat it in the morning with tomatoes and red peppers. This corn or wheat tortilla can be used not only as bread, but also as an "envelope" for a variety of fillings: both sweet and salty. This tortilla recipe is with chicken and hashbrowns.
How to cook Chicken and Hashbrown Tortilla
Step 1
Cut the chicken breast into thin slices and add the spice mixture to taste.
Step 2
Cut the tomato into slices.
Step 3
Peel the potatoes and grate them on a coarse grater.
Step 4
Mix mayonnaise and mustard in a separate container.
Step 5
Make batter for chicken. To do this, mix two eggs and flour. Add salt and pepper to taste.
Step 6
Dip the chicken pieces in batter and fry on both sides in a frying pan.
Step 7
Mix grated potatoes, starch, one egg, milk and spices in a separate container.
Step 8
Mix soy sauce and lemon juice.
Step 9
Form the potatoes into small, plump patties.
Step 10
Fry the flatbreads in vegetable oil on both sides until golden brown, about 2 minutes on each side.
Step 11
Pour the sauce over the flatbreads, cover the pan with a lid and simmer them for 3 minutes on each side.
Step 12
Grease the center of the flatbread with mayonnaise and mustard sauce.
Step 13
Layer the iceberg lettuce leaves, two tomato slices, chicken, more sauce and hash browns on top of the sauce.
Step 14
Fold the tortilla into an envelope, leaving one edge open. Fry the tortilla in a frying pan on both sides.
Chicken and Hashbrown Tortilla - FAQ About Ingredients, Baking Time and Storage
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