eCook Meal
Tropical Balsamic & Chicken Tortilla
with charred pineapple & whipped goat's cheese
The next 20 minutes of cooking will be tortilla worth it, Chef! This tasty tropical tortilla is a wonderful mid-week treat that isn’t as heavy as pizza but brings the same flavours to the table. Featuring sweet pineapple, crispy pieces of crumbed chicken, fresh greens & peppery basil. Served with a creamy-licious whipped goat’s cheese and drizzles of balsamic reduction.
Serving guide
Choose your portion size.
GOLDEN Onion
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until soft and lightly golden, 5-6 minutes. Remove from the pan.
PINEAPPLE
Return the pan to medium-high heat. Fry the pineapple until lightly charred, 1-2 minutes (shifting as it colours). Remove from the pan.
CHICKEN
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Roughly cut into bite-sized chunks before serving. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
CRISPY TORTILLAS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the tortilla/s until golden and crisp, 30-60 seconds per side. Remove from the pan, drain on paper towel, and sprinkle with salt.
JUST BEFORE SERVING
In a bowl, whisk the goat's cheese and the sour cream until combined.
DINNER IS READY
Dish up the crispy tortilla/s, top with a smear of the whipped goat's cheese, green leaves, Onion, chicken and scatter over the pineapple. Drizzle over the balsamic and garnish with the basil. Dig in, Chef!
Onion - 1
Fresh Pineapple Chunks - 80g
Crumbed Chicken Breast/s - 1
Wheat Flour Tortilla/s - 1
Chevin Goat's Cheese - 25g
Sour Cream - 30ml
Green Leaves - 20g
Balsamic Reduction - 10ml
Fresh Basil - 3g
GOLDEN Onion
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until soft and lightly golden, 5-6 minutes. Remove from the pan.
PINEAPPLE
Return the pan to medium-high heat. Fry the pineapple until lightly charred, 1-2 minutes (shifting as it colours). Remove from the pan.
CHICKEN
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Roughly cut into bite-sized chunks before serving. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
CRISPY TORTILLAS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the tortilla/s until golden and crisp, 30-60 seconds per side. Remove from the pan, drain on paper towel, and sprinkle with salt.
JUST BEFORE SERVING
In a bowl, whisk the goat's cheese and the sour cream until combined.
DINNER IS READY
Dish up the crispy tortilla/s, top with a smear of the whipped goat's cheese, green leaves, Onion, chicken and scatter over the pineapple. Drizzle over the balsamic and garnish with the basil. Dig in, Chef!
Onion - 1
Fresh Pineapple Chunks - 160g
Crumbed Chicken Breast/s - 2
Wheat Flour Tortilla/s - 2
Chevin Goat's Cheese - 50g
Sour Cream - 60ml
Green Leaves - 40g
Balsamic Reduction - 20ml
Fresh Basil - 5g
GOLDEN Onion
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until soft and lightly golden, 7-8 minutes. Remove from the pan.
PINEAPPLE
Return the pan to medium-high heat. Fry the pineapple until lightly charred, 2-3 minutes (shifting as it colours). Remove from the pan.
CHICKEN
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Roughly cut into bite-sized chunks before serving. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
CRISPY TORTILLAS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the tortillas until golden and crisp, 30-60 seconds per side. Remove from the pan, drain on paper towel, and sprinkle with salt.
JUST BEFORE SERVING
In a bowl, whisk the goat's cheese and the sour cream until combined.
DINNER IS READY
Dish up the crispy tortillas, top with a smear of the whipped goat's cheese, green leaves, Onion, chicken and scatter over the pineapple. Drizzle over the balsamic and garnish with the basil. Dig in, Chef.
Onions - 2
Fresh Pineapple Chunks - 240g
Crumbed Chicken Breasts - 3
Wheat Flour Tortillas - 3
Chevin Goat's Cheese - 75g
Sour Cream - 90ml
Green Leaves - 60g
Balsamic Reduction - 30ml
Fresh Basil - 8g
GOLDEN Onion
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until soft and lightly golden, 7-8 minutes. Remove from the pan.
PINEAPPLE
Return the pan to medium-high heat. Fry the pineapple until lightly charred, 2-3 minutes (shifting as it colours). Remove from the pan.
CHICKEN
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Roughly cut into bite-sized chunks before serving. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
CRISPY TORTILLAS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the tortillas until golden and crisp, 30-60 seconds per side. Remove from the pan, drain on paper towel, and sprinkle with salt.
JUST BEFORE SERVING
In a bowl, whisk the goat's cheese and the sour cream until combined.
DINNER IS READY
Dish up the crispy tortillas, top with a smear of the whipped goat's cheese, green leaves, Onion, chicken and scatter over the pineapple. Drizzle over the balsamic and garnish with the basil. Dig in, Chef.
Onions - 2
Fresh Pineapple Chunks - 320g
Crumbed Chicken Breasts - 4
Wheat Flour Tortillas - 4
Chevin Goat's Cheese - 100g
Sour Cream - 125ml
Green Leaves - 80g
Balsamic Reduction - 40ml
Fresh Basil - 10g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R227.21
for 4 servings · R56.80 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Chevin Goat's Cheese needs 100 gChevin Goat's Full Fat Cheese with Garlic & Herbs 100 g 100 g at R62.99 · 100% of packR62.99
-
Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
-
Fresh Pineapple Chunks needs 320 gLarge Bananas Min 950 g 950 g at R44.99 · 34% of packR15.15
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Crumbed Chicken Breasts needs 4Lemon & Black Pepper Crumbed Chicken Breast Fillets Avg 500 g R103.34 · whole pack (size can't be divided)R103.34
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Balsamic Reduction needs 40 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 16% of packR12.80
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Sour Cream needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
Not in the Woolies basket — source these elsewhere:
- Wheat Flour Tortillas
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tropical Balsamic & Chicken Tortilla?
The preparation time for Tropical Balsamic & Chicken Tortilla with charred pineapple & whipped goat's cheese is between 20 and 40 minutes.
What is the total time required to make Tropical Balsamic & Chicken Tortilla with charred pineapple & whipped goat's cheese?
The total time required to make Tropical Balsamic & Chicken Tortilla with charred pineapple & whipped goat's cheese is between 20 and 40 minutes.
How many servings does Tropical Balsamic & Chicken Tortilla provide?
4 servings
What are the main ingredients in Tropical Balsamic & Chicken Tortilla?
Balsamic Reduction, Chevin Goats Cheese, Crumbed Chicken Breast, Fresh Basil, Green Leaves, Onion, Pineapple Pieces, Sour Cream, Wheat Flour Tortilla
What is the nutritional information of Tropical Balsamic & Chicken Tortilla?
Calories: 688.3, Carbs: 85.9 grams, Fat: grams, Protein: 39.8 grams, Sugar: 30.7 grams, Salt: 948.4 grams
How do I prepare Tropical Balsamic & Chicken Tortilla?
PINEAPPLE: Return the pan to medium-high heat. Fry the pineapple until lightly charred, 1-2 minutes (shifting as it colours). Remove from the pan. CRISPY TORTILLAS: Return the pan to medium heat with enough oil to cover the base. When hot, fry the tortilla/s until golden and crisp, 30-60 seconds per side. Remove from the pan, drain on paper towel, and sprinkle with salt. DINNER IS READY: Dish up the crispy tortilla/s, top with a smear of the whipped goat's cheese, green leaves, onion, chicken and scatter over the pineapple. Drizzle over the balsamic and garnish with the basil. Dig in, Chef! GOLDEN ONION: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until soft and lightly golden, 5-6 minutes. Remove from the pan. CHICKEN: Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Roughly cut into bite-sized chunks before serving. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes. JUST BEFORE SERVING: In a bowl, whisk the goat's cheese and the sour cream until combined.
What should be prepared from my kitchen to make Tropical Balsamic & Chicken Tortilla?
Balsamic Reduction, Chevin Goats Cheese, Crumbed Chicken Breast, Fresh Basil, Green Leaves, Onion, Pineapple Pieces, Sour Cream, Wheat Flour Tortilla
How many calories does Tropical Balsamic & Chicken Tortilla have?
688.3 calories
How much fat content does Tropical Balsamic & Chicken Tortilla have?
grams