How to make TORTILLA TRIANGLE 3 WAYS

Season the chicken breast with garlic powder, onion powder, crushed bouillon cubes, paprika, and cayenne pepper, mixing well until evenly coated.

Pan fry the seasoned chicken breast in a little oil for about 5 minutes on each side until fully cooked and golden brown. Alternatively, grill or air fry.

Remove the chicken from heat, cover, and let it rest for about 10 minutes.

Shred the rested chicken using a fork or food processor and set aside.

Thinly slice the cabbage and wash, peel, and grate the carrots.

In a bowl, combine the shredded chicken, sliced cabbage, grated carrots, hot sauce, mayonnaise, and ketchup, mixing until well combined.

Cut the tortilla wraps down the middle to create two semicircles, then fold each semicircle into a triangle.

Seal the edges of the triangle with a paste made from flour and water, pinching tightly to close.

Fill the triangle with the chicken mixture, leaving space at the top for sealing, and seal again with the flour and water paste.

Fry the filled triangles in hot oil for about 3 to 5 minutes until golden brown, or air fry/bake as an alternative.

For the beef filling, heat oil and sauté chopped onions and garlic for 1 to 2 minutes until fragrant.

Add ground beef, season with chicken bouillon and salt, and fry for about 5 minutes until no longer pink.

Add diced green and red bell peppers and fry for an additional 1 to 2 minutes, then remove from heat and blot excess oil with a paper towel.

Transfer the beef filling to a plate, add mozzarella cheese, mix, and let cool.

Fold the tortilla wraps into triangles, fill with beef mixture, seal with flour and water paste, and repeat for all wraps.

Air fry the beef-filled triangles for 10 to 15 minutes until golden brown, or bake for a similar result.

For the fish filling, season mackerel with onion salt and crushed chicken cubes, then boil for about 10 minutes until fully cooked.

Debone the fish and mash it with a fork, setting it aside.

Heat oil and sauté chopped onions and a mix of Scotch bonnet and bell peppers for a few minutes, then season with chicken cube and salt.

Add the mashed fish to the pan and stir fry for a few minutes until slightly brown and crispy, adjusting seasoning as needed.

Let the fish filling cool on a plate, then prepare the sealing paste with flour and water.

Fold the tortilla wraps into triangles, fill with fish mixture, seal with flour paste, and repeat for all wraps.

Deep fry or air fry the fish-filled triangles until golden brown.

Equipment Needed

Spice Level:

Allergens