Chicken tortillas

These tortillas are brimming with delicious ingredients including lettuce, chicken, salsa, sour cream and avocado, all sprinkled with cheesy corn chips.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Visit for more cooking inspiration.


Chicken tortillas
  • 2 tablespoon vegetable oil
  • 2 onions, sliced
  • 1 clove garlic, crushed
  • 1 rotisserie chicken, shredded
  • 1 cup chicken stock
  • 2 teaspoon cumin
  • 1 teaspoon dried oregano
  • pinch chilli flakes
  • 100 gram corn chips
  • 1/2 cup grated cheese
  • 1/2 teaspoon cayenne pepper
  • 8 flour tortillas, warmed
  • torn lettuce leaves, sour cream, sliced avocado to serve
  • 1/2 pineapple, peeled, finely chopped
  • 1/2 red onion, finely chopped
  • 1/4 red capsicum, seeded, finely chopped
  • 1/4 cup coriander leaves
  • 1 corn cob, char-grilled, kernels sliced (see tip)
  • 1 lime, juice


Chicken tortillas
  • 1
    In a Tefal Gourmet Anodised 26cm frypan, heat oil on medium. Sauté onion and garlic for 4-5 minutes until onion is tender.
  • 2
    Stir in chicken, stock, cumin, oregano and chilli flakes. Simmer for 15-20 minutes until stock has reduced by half, then set aside.
  • 3
    Preheat oven to 180°C. Line an oven tray with baking paper.
  • 4
    Arrange chips on tray, then sprinkle with cheese and cayenne pepper. Bake for 4-5 minutes until cheese melts and is golden. Cool, then crush.
  • 5
    In a bowl, combine all the ingredients.
  • 6
    When ready to serve, fill tortillas with lettuce, chicken mixture, salsa, sour cream and avocado, then sprinkle with cheesy corn chips.


  • When Tefal's Thermo-Spot turns solid red it is the perfect temperature to start cooking this delicious recipe. -Chargrill corn by removing husks and silks, brushing with olive oil and cooking for 5-6 minutes, turning until light char marks appear.