Chicken and Bean Tortillas

Name: Chicken and Bean Tortillas
Total time: 30 min
Yield: 2
Ingredients: 2 small Chicken breasts; 2 tablespoons Peanut oil; salt; freshly ground peppers; 0.5 teaspoon Chili powder; 1.5 cups red Kidney beans (tinned); 2 cups Iceberg lettuce (shredded); 2 small Avocados; 1 tablespoon lemon juice; 4 Tortillas (bought product)

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Recipe author: EAT SMARTER

My cookbook

938

calories

Calories

20 min.

Preparation

30 min.

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easy

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Ingredients

for 2 servings (4 Wraps)

small Chicken breasts

2 tablespoons

Peanut oil

salt

freshly ground peppers

½ teaspoon

Chili powder

1 ½ cups

red Kidney beans (tinned)

2 cups

Iceberg lettuce (shredded)

small Avocados

1 tablespoon

lemon juice

Tortillas (bought product)

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Preparation steps

Step 1/3

Rinse the chicken breast fillets, and then dry and cut into approximately 1 cm dice. Heat the peanut oil in a frying pan and quickly sauté the chicken. Season with salt, pepper and chilli powder, then leave to cool slightly.

Step 2/3

Drain the red kidney beans. Wash the lettuce, spin dry and shred. Peel and halve the avocados and remove the stones, then mash the flesh with a fork. Season with salt and pepper and mix in the lemon juice.

Step 3/3

Heat a dry frying pan and quickly toast the tortillas on both sides. Spread immediately with the avocado puree then scatter evenly with iceberg lettuce, chicken and red kidney beans. Roll up and serve immediately.

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