Chicken Peppers Tortillas

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  • carrots 
    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodwaste tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 300  grams chicken breasts
  • teaspoons dijon mustard
  • teaspoon dried oregano
  • cloves fresh garlic
  • fresh onion
  • red peppers
  • pinch of salt
  • tablespoons sunflower oil
  • tortillas
  • 30  grams walnut halves

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Chicken Peppers Tortillas

Pepper Recipes

A tortilla filled with chicken pieces, peppers and carrots on a plate
page.recipe.timing.0 30 page.recipe.timing.min
page.recipe.portions.02 page.recipe.portions.meal.plural
page.recipe.ingredients11 page.recipe.ingredients


  • carrots
  • 300  grams chicken breasts
  • 2  teaspoons dijon mustard
  • 1  teaspoon dried oregano
  • 2  cloves fresh garlic
  • fresh onion
  • red peppers
  • 1  pinch of salt
  • 3  tablespoons sunflower oil
  • tortillas
  • 30  grams walnut halves


  • 1 medium-sized frying pan
  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 aluminium foil


Chicken Peppers Tortillas

Pepper Recipes


Cut 300 grams chicken breasts into pieces of around 2 cm
Add 3 tablespoons sunflower oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Add the chicken pieces to the frying pan, season with 1 pinch of salt and 1 teaspoon dried oregano, and fry for about 10 minutes until the chicken is golden brown
Peel 2 carrots, wash 2 red peppers and cut both vegetables into stripes of around 1 cm width
Peel 1 fresh onion and 2 cloves fresh garlic, slice the onion into thin halfmoons and mince the garlic
Remove the chicken pieces from the frying pan and leave them to rest on a clean plate covered with aluminium foil
Preheat the oven to 80 degrees Celsius
Add the onion and garlic to the same frying pan and sauté on medium heat for about 2 minutes
Add the peppers and carrots to the frying pan, mix everything and fry the mixture for around 8 minutes
Chop 30 grams walnut halves into fine pieces
Warm up 2 tortillas in the oven for 3 minutes
Stir the 2 teaspoons dijon mustard, chopped walnuts and cooked chicken into the frying pan and mix until well combined
Place the tortillas on the plates and equally distribute the mixture on top of the tortillas