Why You’ll Love This Recipe
I enjoy this recipe because it feels both hearty and healthy at the same time. The homemade wholemeal tortillas are soft and rustic, and they complement the spiced chicken perfectly. I like how customizable it is too—I can pile on my favorite toppings like guacamole, sour cream, and fresh vegetables. Since everything comes together in about 25 minutes, it’s a great option when I want something satisfying without spending hours in the kitchen.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups of wholemeal flour
a pinch of salt
⅔ cup of boiling water
3 tablespoon of olive oil
2 chopped chicken fillets
½ teaspoon of cumin
a pinch of paprika
lemon juice
lemon juice
guacamole
sour cream
1 tomato chopped
½ cucumber chopped
greens chopped
¼ red onions chopped
Directions
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I add the wholemeal flour, a pinch of salt, and olive oil to a large mixing bowl. I mix until combined, then slowly stir in the boiling water until it forms a dough ball.
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I knead the dough for a few minutes, then let it rest at room temperature for 30 minutes.
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I cut the dough into 8 equal pieces and flatten each one with a rolling pin.
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In a hot frying pan with a little oil, I cook each tortilla for 2–3 minutes per side, then set them aside.
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In the same pan, I add the chopped chicken fillets, cumin, paprika, lemon juice, and curry powder. I cook for about 10 minutes until the chicken is done.
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I assemble the tacos by filling the tortillas with chicken, then topping with guacamole, sour cream, tomato, cucumber, greens, and red onion.
Servings and Timing
This recipe makes 4 servings. Prep time is about 5 minutes, cooking takes 20 minutes, and the total time comes to 25 minutes.
Variations
I sometimes use chicken thighs instead of fillets for a juicier filling. If I want extra heat, I add chili powder or fresh jalapeños. For a vegetarian version, I swap the chicken with sautéed mushrooms, beans, or lentils. I also like experimenting with different toppings such as salsa, pickled onions, or shredded cheese.
Storage/Reheating
I store leftover tortillas in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. I reheat them in a dry skillet for a minute on each side. The chicken filling keeps well in the refrigerator for 3 days, and I reheat it in a skillet over medium heat until warm.
FAQs
Can I make the tortillas ahead of time?
Yes, I often make them earlier in the day and keep them wrapped until ready to serve.
Do I have to use wholemeal flour?
No, I can substitute with all-purpose flour or a mix of wholemeal and white flour.
Can I freeze the tortillas?
Yes, I freeze them between sheets of parchment and reheat in a skillet when needed.
How do I keep the tortillas soft?
I cover them with a clean kitchen towel as I cook each one to trap steam and keep them pliable.
Can I bake the chicken instead of frying it?
Yes, I sometimes bake the chicken at 400°F for about 20 minutes.
What toppings go best with these tacos?
I like guacamole, sour cream, tomatoes, cucumbers, greens, and onions, but I also add salsa or cheese sometimes.
Can I make these tacos vegan?
Yes, I skip the chicken and use beans, tofu, or mushrooms, and leave out the sour cream.
How spicy are these tacos?
They’re mildly spiced, but I can adjust the heat by adding chili flakes, cayenne, or hot sauce.
Do I need a rolling pin for the tortillas?
A rolling pin helps, but I sometimes use a heavy glass or even my hands to flatten the dough.
Can I double the recipe?
Yes, I often double it for a crowd, just making sure to cook the tortillas in batches.
Conclusion
I love making these healthy wholemeal chicken tacos because they’re quick, flavorful, and nourishing. The homemade tortillas make them extra special, and the spiced chicken pairs beautifully with the fresh toppings. Whether I’m making them for Taco Tuesday or just a casual dinner, they always feel like a fun and wholesome meal.
