Zanele's Stir Fry Chicken Tortilla
Zanele's Stir Fry Chicken Tortilla


For the Chicken Stir Fry:

2 cups McCain Hawaiian Stir Fry

2 chicken fillets, cut into strips

10ml chicken spice

5ml Oil

1 small onion, diced

15ml Cream Cheese


For the Tortillas:

2 ½ cups flour

1 teaspoon salt

1 teaspoon baking powder

¾ cup of water

¼ cup oil

1 tablespoon dry parsley


For the Sweet and Sour Sauce:

½ cup of sugar

½ cup lemon juice

4 garlic cloves, minced

1 tablespoon dry chilli flakes

1 teaspoon paprika

Salt and pepper



Prep Time: 10 minutes

Cooking Time: 30 -35 minutes

Serves: 6


For the Tortillas

  1. In a mixing bowl, sift flour and baking powder. Add salt, oil, water and dried parsley. Need using your hand until it’s mixed well. It must be a round ball and divide into eight portions. On a flat surface, sprinkle flour. Shape into balls, and place on the floured surface flatten slightly with a rolling pin.
  2. Heat a non-stick pan on medium heat. Cook until it starts to develop bubbles, then turn it over. Stack cooked tortillas and wrap them in a clean kitchen towel. This will keep them moist and warm.

For the Chicken Stir Fry

  1. Season chicken with chicken spice. In a pan, heat oil and fry chicken strips until cooked.
  2. In the same pan, fry onion and McCain Hawaiian Stir Fry from frozen for approximately 4 minutes.

For the Sweet and Sour Sauce

  1. In a separate pan, on low heat, add sugar, lemon juice, garlic cloves, dry chilli flakes, paprika and season with salt and pepper. Let it simmer and reduce. Turn off the heat.
  2. Place tortillas on a flat surface then spread cream cheese at the edge. Now place the stir fry mix in the middle, drizzle the sweet and sour sauce, fold and close the tortilla.


Enjoy! #madewithmccain





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