This is a fast, deeply satisfying way to make lunch: a thin layer of chicken mince is spread directly over the tortilla and fried until beautifully browned, then finished with fragrant pesto, juicy tomatoes, stretchy mozzarella and a handful of fresh greens. Everything comes together in one skillet in just minutes.
Ingredients
- 1 large wheat tortilla (about 10 in | 25 cm)
- 5.3 oz | 150 g chicken mince
- 1 tbsp butter
- 2 tbsp pesto
- 1 small tomato
- 2.1 oz | 60 g mozzarella
- 1 small handful mixed salad greens
- Salt and black pepper to taste
Step-by-step recipe
- Prep the toppings: slice the tomato and mozzarella, rinse and pat dry the greens. Heat a skillet over medium heat.
- Build the base: spread the raw chicken mince in an even, thin layer over one side of the tortilla, all the way to the edges. Season with salt and pepper, then press lightly with your palm or a spatula.
- Fry: melt the butter in the skillet. Lay in the tortilla mince-side down and cook for 4–5 minutes, until the meat is fully cooked and the surface is golden brown.
- Flip and brown the tortilla on the other side for 1–2 minutes.
- Finish: spread the pesto over the surface, add the tomato and mozzarella. Reduce the heat, cover, and wait 30–60 seconds for the cheese to start melting. Add the greens.
- Serve: leave it open-faced or fold in half. Cut into wedges and serve immediately.
Serving suggestion
Perfect with a light salad, fresh cucumber or a few slices of chilli. For a heartier finish, add a few drops of hot sauce over the pesto.
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Tips and variations
- Spread the mince as thinly as possible so it cooks evenly and quickly.
- Keep the heat at medium: you want a golden crust without drying out the meat.
- No mozzarella? Use suluguni, gouda or any good melting cheese.
- Pesto can be classic basil, or made with spinach, rocket or coriander.
- Turkey works beautifully instead of chicken. Beef mince is fine too, but add 1–2 minutes to the cooking time.
- For extra brightness, add a pinch of chilli flakes or a squeeze of lemon before serving.
Nutritional value (per serving)
| Calories | ≈ 650 kcal |
|---|---|
| Protein | ≈ 48 g |
| Fat | ≈ 38 g |
| Carbohydrates | ≈ 33 g |
FAQ
Can I use cooked chicken instead of mince?
Yes. Simply brown the tortilla on both sides in butter, then top with sliced chicken, pesto, tomatoes and cheese. Cover for 1–2 minutes so the cheese melts.
How do I know the chicken mince is fully cooked?
The layer should be thin and the juices clear. 4–5 minutes on the first side is usually enough. The internal temperature of cooked poultry should be about 165°F | 74°C.
What can I use instead of a wheat tortilla?
A larger corn tortilla or a thin lavash will work. The important thing is that the base is sturdy enough to hold its shape when flipped.