Chicken Tortillas with Summer Mango Salsa



Shredded Chicken Tortillas

  • 1 tablespoon olive oil
  • 1 medium spanish onion, sliced
  • 400g diced tomatoes
  • 50g burrito seasoning mix
  • 300g can kidney beans, rinsed and drained
  • 1 small BBQ chicken, meat removed from bones & shredded
  • 10 pack corn tortillas
  • 1/2 small iceberg lettuce, shredded
  • 1 cup grated cheddar cheese
  • 3/4 cup sour cream

Mango Salsa

  • 1 large mango, peeled, finely diced
  • 1 Lebanese cucumber, finely diced
  • 1/2 small spanish onion, finely chopped
  • 2 tablespoons torn fresh mint leaves
  • 1 tablespoon torn fresh coriander leaves
  • 1 tablespoon lime juice


  1. Heat oil in a frying pan, over medium heat. Add onion and cook 2-3 minutes, stirring frequently until onion is soft.
  2. Stir in seasoning mix, crushed tomatoes and 1 cup water. Simmer uncovered for 3-5 minutes or until mixture is thickened. Add kidney beans and shredded BBQ chicken meat and cook until heated through.
  3. To make mango salsa, place mango, cucumber, onion, mint, coriander and lime juice in a bowl. Toss to combine.
  4. Heat tortillas according to packet instructions. Place shredded lettuce onto warmed tortillas. Top with chicken mixture and mango salsa.