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Chicken tortillas vol-au-vent

Author: 5/15
Vol-au-vent de tortillas au poulet
Preparation 30
Baking 15
Portions 4
Freezing No


  • 4 whole wheat small tortillas
  • For the sauce :
  • 500 ml (2 cups) of milk
  • 80 ml (1/3 cup) of all-use non-blanched flour
  • 15 ml (1 tablespoon) of Dijon's mustard
  • Salt and pepper up to taste
  • 1 package of asparagus (about 25 asparagus) sliced into chunks of 2 cm
  • 15 ml (1 tablespoon) of olive oil
  • 500 ml (2 cups) of chopped fresh mushrooms
  • 500 ml (2 cups) of chicken sliced into pieces
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  • Preheat oven at 190 ºC (375 ºF).
  • Set each tortillas into muffin molds and form into cups (if needed, beforehand microwave tortillas a few seconds for a more malleable texture). Oven bake tortilla cups until it browns, for about 7 minutes. Remove from oven and cool down.
  • In a casserrole, pour milk. With a sieve, pour flour into fine rain or milk. Add while whisking until obtaining a smooth mixture. Bring to a boil until while constantly whisking until the texture thickers. Remove from heat. Add mustard, salt and pepper.
  • Boil salted water in a large casserole, cook asparagus for about 3 minutes. Cool down under cold water and drain. Set aside.
  • In a non-adhesive pan, heat oil at medium-high heat. Fry mushrooms until well colored, so for about 4 minutes. Add chicken and asparagus. Stir a few sconds and pour the preparation in bechamel sauce. Mix well and rectify seasoning if needed.
  • Fill each tortilla cups with garnishing.

Chef's notes