Oat Tortillas with Chicken Tinga

Ingredients

• Oats4 tablespoon (40 g)
• Water1/4 glass (63 ml)
• Chicken Breast120 g
• Oil1 teaspoon (3 ml)
• Tomato1 count (130 g)
• Onion1/4 count (38 g)

Instructions

1. 1

   Step 1

   Place the chicken in a pot of boiling water and boil for 12-15 minutes. Once done, shred.

2. 2

   Step 2

   Separately, mix the oat flour with the water and let stand for 5 minutes.

3. 3

   Step 3

   If you have rolled oats, blend until pulverized.

4. 4

   Step 4

   Meanwhile, chop the onion with the tomato and heat the oil in a pan over medium heat.

5. 5

   Step 5

   Once heated, add the tomato with the onion and a pinch of salt. Stir-fry for about 5 minutes.

6. 6

   Step 6

   Add the shredded chicken, lower the heat and cover.

7. 7

   Step 7

   Cook for about 8-10 more minutes. You can add a little water or broth to make it juicier. Add salt and pepper to taste.

8. 8

   Step 8

   Next, place a non-stick pan over medium heat. If you do not have a non-stick pan, use a little oil.

9. 9

   Step 9

   Once heated, add the oat mixture and spread forming a tortilla. Cook for 2 minutes per side.

10. 10

    Step 10

    Top the oat tortillas with the chicken tinga.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oat Tortillas with Chicken Tinga can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.