Filled tortillas

Recipe for spicy filled tortillas with chicken and salad

Time needed: 45 min
Difficulty level: easy

Ingredients for approx. two portions:

• 200 g chicken breast
• 150 g cucumber
• 8 lettuce leaves (washed)
• 2 sprigs of parsley
• 1 medium-sized onion
• 1 red Chili (e.g. Cayenne or Birdeye) alternatively dried chili flakes
• 100 g carrots
• 1/2 yellow pepper
• 1/2 green pepper
• 100 ml chicken stock
• 4 tbsp. soy sauce
• 4 tbsp. Mango Chutney 
• 1 tbsp. lime juice
• 1 tsp sugar
• 4 wheat tortillas (18 cm Ø) - often described as wraps
• 4 tsp 10% yogurt
• 2 tbsp. oil
• Salt (Chili Food recommendations: Himalaya salt or Fleur de Sel)
• Black Pepper (Chili Food recommendations: Standard or Tellicherry)

Preparation

Fry the chicken breast in hot oil until light brown. Meanwhile, wash and chop the vegetables: Cut the chili in half lengthwise, remove the seeds partly or completely - depending on taste and desired level of spiciness. Then cut the chili into thin strips. Peel and half the onion and chop it into thin strips. Peel the cucumbers, slice them lengthwise and remove the seeds, then chop them into 4 cm long sticks. Peel the carrots, de-seed the peppers and chop the carrots and peppers into thin strips.

Cut the cooked chicken breast into bite-sized pieces. Add the chili and onion to the hot meat, and pour over some soy sauce. Season the mix with pepper and let it cool. Boil the carrot and pepper strips with mango chutney, lime juice, stock and sugar, then cook for max. one minute on a low heat. Season with salt and if necessary, pepper, and add to the meat. Warm the tortillas in a hot pan or on the grill on both sides, then add a thin amount of the 10% yogurt and some salad leaves. Place the meat mix, parsley and cucumber in the middle of the salad leaves. Fold up the sides and roll up the tortillas. Cut the tortilla rolls in half diagonally and serve.