Tortilla pie

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Prep time:

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Serves: 4

By unquietmind



  • 400g chicken breast diced

  • 1 tin chopped tomato

  • 1 tbsp sweet chilli sauce (optional)

  • 200g cheese grated (or more if you like)

  • 6 tortilla wraps

  • 1 bowl vegetables chopped (check hints for examples)

  • 30g sachet of fajita seasoning


  1. Cook off the chicken in a frying pan or grill, dependent on preference. Cook through.
  2. If you wish to do cook your vegetables now before the go in the oven, please do so.
  3. Follow the instructions on the kidney beans tin to add to the mix.
  4. Grease an oven dish lightly with butter.
  5. Lay out the tortillas in your oven dish as if lining the dish with pastry for a pie, leaving some tortilla overhanging outside the dish. Save enough tortilla to cover the top completely
  6. Place the chicken, tomatoes and chosen vegetables inside the tortilla and mix together to give an even chicken/veg dispersion.
  7. Add the spices and optional chilli sauce at this point, and the kidney beans.
  8. Put the remaining tortillas on top, and fold the overlapping tortillas over and press down gently.
  9. Cover the top with grated cheese.
  10. Place in a preheated oven at 180-200C for 20-30 minutes. If possible, test the centre to check it is heated thoroughly.
  11. Cut into 4 and serve with salad.

Handy Hint

I enjoy 2 x sweet peppers, 2 x red onions, 1/2 tin of sweetcorn, okra and mushrooms (optional - refried beans or kidney beans).

Additional Information

  • Make Ahead

  • mexican

  • pulses

  • Chicken

  • Main Course

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Your comments

  • unquietmind 11/04/11 12:58

    I came up with this one day when I was looking for an alternative to using pastry and lowering the fat content, and tried all sorts of different fillings with it to my DH and DK's appreciation - and when I proudly told my (chef) mother of my accidental discovery, she told me the mexicans had got there first, and its called a quesadilla! Gutted!! (I'll keep calling it tortilla pie though....).