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Chicken tortilla flats

Serves   4
Prep time: 15-20 mins
Cooking time: 30 mins

Smoked chicken and crisp potato is flat out great with the creamy tang of dijon mustard and lemony sour cream.





  • 2-3 medium potatoes, diced (skin on)
  • 2-3 tbs olive oil
  • 2 lemons, zest and juice
  • 250g button mushrooms, sliced or quartered
  • 4 Old El Paso Burrito Tortilla
  • 4 tbs Delmaine Dijon Mustard
  • 250g Anchor Sour Cream
  • 1 bag Pams Fresh Express Baby Spinach
  • 300g Tegel Smoked Chicken, broken into pieces
  • 1 packet fresh dill, chopped
  • 6-8 Gherkins, cut into strips lengthways (optional)


  1. Mix potatoes with olive oil, half the lemon juice and some pepper.
  2. Roast for 15-20 minutes until cooked.
  3. Remove from oven and gently mix the mushrooms into the warm potatoes. Set aside.
  4. Mix mustard with ¼ of the sour cream and spread over each tortilla. Place onto oven trays.
  5. Scatter spinach leaves over the tortilla bases.
  6. Top with mushroom potato mix then pieces of chicken.
  7. Bake until the edges are crisp. 5-10 mins.
  8. Mix dill, remaining lemon juice and zest with the rest of the sour cream.
  9. Dollop sour cream mix on each cooked tortilla and top with cornichon strips (if using).

And more:

  • Substitute grilled eggplant for the mushrooms.
  • Swap spinach for rocket leaves.
  • Fresh tarragon is a great alternative to dill.
  • Spread the leftover tortilla with marmite or hummus and roast till crisp. Break up to eat as a snack.