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Dürüm with spicy nacho chicken breast filling

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Ingredients for 8 servings:

  • 8 flatbread(s), thin (Dürüm)
  • 300 g chicken breast fillet(s)
  • 1 can kidney beans
  • 1 can of corn
  • 1 dashes hot chili sauce (Sriracha)
  • 2 tsp sambal oelek
  • 1 shot chili sauce, sweet
  • salt and pepper
  • 1 pinch(s) curry powder
  • some oil
  • 1 bag(s) of nachos

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Cut the chicken breast into roughly €2-sized pieces. Season with salt, pepper, and curry powder. Sear in hot oil until cooked through. Add the corn, kidney beans, sriracha, and sambal oelek along with a little water and simmer until most of the liquid has evaporated. If it’s too spicy for you, you can neutralize it with the sweet chili sauce. Finally, place some of the mixture on a dürüm, add 3-4 crushed or whole nachos, and fold the whole thing together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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