The easy entertainer! A simple and tasty meal the whole family will enjoy. Our chicken tortillas are divine and go really well with our fresh and tangy corn salad. Perfect for the warmer evenings.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

chicken tortillas with corn salad

• 500g Ritchies Premium Chicken mince
• 2 tablespoons extra virgin olive oil
• 1 small onion, diced
• 2 medium garlic cloves, crushed
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• ½ teaspoon chilli flakes
• 1 435g can refried beans
• 8 large flour burrito tortillas
• 1 cup cheddar, grated
• sea salt

for the salad

• 1 small red onion, finely diced
• 1 cup cooked corn kernels
• 1 large ripe tomato, diced
• 1 small red capsicum deseeded and diced
• 1 tablespoon pickled jalapeno chillies, chopped
• ½ cup coriander leaves, washed and picked
• 1 tablespoon extra virgin olive oil
• juice ½ lemon or 1 lime
• sea salt and freshly ground black pepper

 to serve

• sour cream

Preheat oven to 200°C. Heat 1 tablespoon of extra virgin olive oil in a large frying pan on medium-high heat, add the onion. Fry, stirring occasionally, for 5 minutes or until onion is tender and just starting to colour. Add chicken mince and garlic, cook stirring for about 3 minutes or until lightly browned. Add cumin, paprika and chilli, then stir until aromatic and the chicken is cooked through. Finish by stirring in another tablespoon of extra virgin olive oil. Warm the tortillas slightly. Spread a spoonful of refried beans down the centre of each tortilla, then place some of the chicken mixture along the centre of each tortillas. Roll up to enclose filling. Place end side down in a large, greased baking dish. Sprinkle with cheese. Bake for 10 minutes or until cheese melts and tortillas start to brown. While the tortillas are in the oven, make the salad. In a medium bowl add all the salad ingredients, mix well and season to taste with salt and pepper. Serve the tortillas hot, straight from the oven, with the corn salad and sour cream on the side. Makes 8/ serves 4.