Ingredients
Scale
- 2 cups masa harina
- 1 cup warm water
- 1 pound cooked and shredded chicken
- 1 teaspoon salt
- 2 cups finely shredded cabbage
- 1 cup diced tomatoes
- 1/2 teaspoon black pepper
- 1 tablespoon vinegar
- 2 tablespoons olive oil
Instructions
- In a bowl, mix masa harina and salt.
- Gradually add warm water until dough forms.
- Divide dough into balls and flatten into discs.
- Place a spoonful of shredded chicken in the center and fold the dough over to seal.
- Cook on a hot skillet for 3-4 minutes on each side until golden.
- In a separate bowl, combine cabbage, tomatoes, vinegar, olive oil, salt, and pepper to make slaw.
- Serve the tortillas warm with the slaw on top.
Notes
- For extra flavor, add spices to the chicken filling.
- Can use store-bought tortillas if preferred.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Salvadoran
- Diet: Gluten Free
Nutrition
- Serving Size: 1 tortilla with slaw
- Calories: 260
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg