Banh mi tortilla
Whether or not you are planning an elaborate menu or just going ahead for tomorrow's Banh mi tortilla. This recipe stems in many years of enjoying it at kitchen. I realize that adding a few ingredients to some recipe adds thickness into what is ordinarily bland. You may be on the lookout for milder foods to produce along with your leftovers. Good and gentle Banh mi tortilla ideal for post-vacation. The ingredients within this recipe make your tongue pounding, also are very waist-friendly once you want a'snack' after a busy holiday. Employing several components as choices, this soup has been loaded with a fall and spicy flavor that makes it tasty. An ideal Banh mi tortilla to warm you up on chilly winter months. Best for using leftover. Serving-size is also a important element of your daily diet plan. You need to compare the exact amount of this food you usually eat to the serving size listed on the label. Eating large portions or portions can lead to weight gain.
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How to make Banh mi tortilla
Yield = 4Prep time: 0:15
Cook time: 0:10
Total time: 0:25
Ingredients
- 4 soft flour tortillas
- 1 large carrot, peeled, cut into matchsticks
- 1 Lebanese cucumber, cut into matchsticks
- 1/2 cup fresh coriander sprigs
- 200g barbecue chicken, skin and bones removed, meat shredded
- 2 tablespoons Kewpie mayonnaise
- 1 long fresh red chilli, thinly sliced
- 2 tablespoons fried shallots
Method
- Step 1 Preheat a chargrill pan on medium-high. Cook the tortillas for 1 minute each side or until lightly charred. Set aside and cover to keep warm.
- Step 2 Top tortillas with carrot, cucumber, coriander and chicken. Drizzle with mayonnaise. Sprinkle with chilli and shallots.
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